1. Soak pickled napa cabbage in water for 3 minutes; Remove; Rinse and shred.
2. Rinse lamb; Marinate in seasoning (1) for 30 minutes.
3. Rinse and dice spring onion; Peel, rinse and mince ginger.
4. Soak bean vermicelli in water till soft; Remove and drain.
5. Heat a wok with 2T oil over a high heat; Stir-fry spring onion and ginger over a low heat till fragrant; Add the pickled napa cabbage; Stir-fry over a low heat for 1 minute; Add the lamb and seasoning (2); Bring to the boil over a high heat; Add bean vermicelli; Stir-fry over a high heat till the sauce has dried up; Drizzle with 1t sesame oil. Ready to serve.
COOKING TIPS:
1. Frozen lamb should be transferred from the freezer to the lower shelf of a refrigerator a night before the day you intend to cook them to ensure they thaw slowly.
2. To remove the unpleasant "frozen food" taste of frozen or chilled lamb, it is better to rinse in running water for 20 minutes before cooking.
