Mongolian lamb with noodles

Method

• 1
  Combine half the Mongolian sauce with 1 tablespoon cold water in a small bowl. Heat a chargrill pan over medium-high heat. Cook lamb, brushing with sauce mixture, for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes. Thickly slice.
• 2
  Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Separate noodles with a fork. Drain. Set aside.
• 3
  Heat a wok over high heat. Add oil. Swirl to coat. Add onion. Stir-fry for 2 minutes or until starting to soften. Add garlic, sesame seeds and snow peas. Stir-fry for 2 minutes or until peas are bright green. Add noodles, remaining Mongolian sauce and 2 tablespoons cold water. Stir-fry for 1 minute or until heated through.
• 4
  Serve lamb on noodles and top with chilli, if using.