Make the sauce by mixing together 4 tablespoon Soy sauce, 2 tablespoon Sesame oil, juice of 1 Lime, 2 Garlic clove, 30 g Fresh ginger and 1 tablespoon Chinese Five Spice.
Trim the fat off 250 g Lamb steak and cut into strips of about 1cm / 0.5 inch thick.
Heat 1 tablespoon Sesame oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
Add 0.5 head Broccoli, 1 Red bell pepper, 1 Pak choi (bok choy), 70 g Baby corn and 50 g Mangetout (snow peas) to the hot pan and cook for 4 minutes.
Add 300 g Egg noodles and sauce to the pan and cook for a further 3 minutes.
Serve topped with chopped spring onions (scallions) and sliced chilies.
Notes
Use any sauce you like - try it with sweet and sour or teriyaki.
Add some extra greens by throwing in some kale or chard.
You can serve this stir-fry with noodles or rice.
Leftovers will store in the fridge for 2 days or in the freezer for 2 months.
If you want some spice, add some red chillies on top, or they can be left off for a more mild dish.