Hoisin lamb with spinach and rice noodles

Method

• 1
  Place noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork. Stand for 5 minutes or until tender. Drain.
• 2
  Combine lamb and half the hoisin sauce in a medium bowl. Toss to coat.
• 3
  Heat 2 teaspoons oil in a wok over high heat. Swirl to coat. Add 2/3 of the onion. Stir-fry for 1 to 2 minutes or until just tender. Transfer to a bowl. Heat remaining oil in wok. Stir-fry lamb, in batches, for 1 to 2 minutes or until browned. Return lamb and onion to wok with spinach, noodles, soy sauce and remaining hoisin sauce. Stir-fry for 2 to 3 minutes or until heated through. Top with remaining onion. Serve.