Warm lamb noodle salad

Warm lamb noodle salad



Prep Time


Cook Time



500 g lamb stir-fry spips

2 tsp oil

2 tsp grated ginger

90 g soba noodles, cooked

1 bunch asparagus, thinly sliced diagonally, cooked

150 g snow peas, finely shredded, blanched

1 red capsicum, cut into thin spips, blanched

2 tbsp soy sauce

1 tbsp sesame oil

juice of one lime

2 spring onions, finely shredded

1 tbsp toasted sesame seeds

lime wedges to serve


  • Combine lamb with the oil and ginger. Heat the wok, ensure it is hot. Stir-fry the lamb in 3 batches. Reheat the wok between each batch. Set lamb aside
  • Toss the noodles, vegetables and lamb together in a large bowl, add the combined soy, sesame oil and lime juice
  • Sprinkle with spring onions and sesame seeds to serve. Add lime wedges on the side


    1 Best lamb cuts for stir-frying; stir-fry strips or prepare your own from eye of loin/backstrap, tenderloin/fillet, round or topside leg steaks. 2 Stir-fry’s are all about preparation. Prepare everything you need before you even place the wok on the heat. You won't have time to chop the vegetables or measure the sauces while the meat cooks. 3 When you stir-fry meat, cook it in batches and set it aside. Return the meat to the pan with any sauces once the vegetables are cooked. Stir-fry only to combine – do not reheat meat for too long or it will toughen.
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