Tibetan Fried Noodles from Students' Cookbook by Sophie Grigson

Ingredients

• 3 spring onions, chopped
• 1 tablespoon vegetable oil
• 1½ tablespoons soy sauce
• 75 g (3 oz) finely shredded white cabbage
• chilli sauce, to serve (optional)
• 2 tomatoes, de-seeded and chopped roughly
• salt and pepper
• 15 g (½ oz) butter
• 175 g (6 oz) Chinese egg noodles
• ½ red onion, sliced
• 1 garlic clove, crushed
• 125 g (4 oz) boneless lamb, cut into 1 cm (½-inch) cubes
• 1 cm (½-inch) piece of fresh root ginger, peeled and grated