Warm lamb salad with noodles

Warm lamb salad with noodles



Prep Time


Cook Time



500g Lamb strips

2 tsp Oil

2 tsp Grated ginger

90g Soba noodles, cooked

1 bunch Asparagus, thinly sliced diagonally

150g Snow peas, finely shredded

1 Red capsicum, cut into thin strips

2tbsp Soy sauce

1 tbsp Sesame oil

1 tbsp White wine vinegar or the juice of a lime

2 Spring onions, finely shredded

1 tbsp Toasted sesame seeds

Lime wedges to serve


  • Combine the lamb strips with the oil and ginger. Heat the wok, ensure it is hot. Stir-fry the lamb strips in 3 batches, reserving each cooked batch to rest in a bowl. Reheat wok between each batch.
  • Put the asparagus into a pan of boiling water for 1-2 minutes, in the last 30 seconds add the snow peas and capsicum. Drain immediately and run under cold water.
  • Toss the noodles, vegetables and lamb together. Sprinkle with spring onions and sesame seeds to serve, and add lime wedges on the side.


  • Best lamb cuts for stir-frying; lamb stir-fry strips or prepare your own from eye of loin/backstrap, tenderloin/fillet, round or topside leg steaks
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