• 600g lamb rump steaks, fat trimmed, thinly sliced
  • Vegetable oil, for frying
  • 1/2 cup (60g) cornflour
  • 1 1/2 tbsp freshly cracked pepper
  • 1 tsp sea salt
  • 3 free-range egg whites, lightly beaten
  • 200g cooked vermicelli noodles
  • 1 large carrot, peeled into ribbons
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/2 bunch radishes, trimmed, thinly sliced
  • 2 tbsp rice wine vinegar
  • 1 tsp caster sugar
  • 1/4 cup mint leaves
  • 1/4 cup coriander leaves
  • Vietnamese dipping sauce, lime wedges, chilli flakes, to serve


Step 1

Preheat the oven to 160°C (140° fan-forced). Line a large baking tray with baking paper.

Step 2

Heat oil in a medium heavy based saucepan or wok (oil should come about halfway up the side over medium-high heat (180°C).

Step 3

In a shallow dish combine flour, pepper and salt. In a separate shallow dish place egg whites. Dip lamb in egg, and lightly coat in flour mixture, shaking off any excess. Fry lamb in batches for 2 to 3 minutes or until lightly golden. Transfer lamb with a slotted spoon to prepared baking tray and place in oven to keep warm while cooking remaining lamb.

Step 4

Prepare noodles according to packet instructions. Rinse under cold water, drain and cut into 10cm lengths.

Step 5

In a large bowl place carrot, cucumber and radishes. Add the vinegar and sugar and toss well to combine. Set aside for 5 minutes to pickle. Add noodles, mint and coriander and toss to combine

Step 6

Serve lamb with noodle salad, Vietnamese dipping sauce, lime wedges and chilli flakes, if desired.