Warm lamb salad with noodles
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