Warm Lamb and Noodle Salad

Warm Lamb and Noodle Salad

Serves: 
4
Time to prepare: 
15 minutes
Cooking time: 
10 minutes
Suitable for Halal cookery: 
0

A warm light salad with oriental flavours combined with strips of lamb leg or rump steaks makes a great supper dish

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Ingredients: 
  • 4 lean lamb leg or rump steaks
  • Salt and freshly milled black pepper
  • 10ml/2tsp Chinese five-spice powder
  • 30ml/2tbsp sunflower oil
  • 15ml/1tbsp sesame seeds
  • 60ml/4tbsp sweet chilli sauce
  • 30ml/2tbsp plum or damson jam, softened with a little hot water
  • 300g/10½oz cooked egg or rice noodles, to serve
  • *For the Salad:*
  • 1 x 100g bag mixed salad leaves
  • 175g/6oz fresh radishes, sliced
  • 1 small red onion, peeled, halved and thinly sliced
  • 45ml/3tbsp extra virgin olive oil
Method: 
  1. Place the steaks on a chopping board and season on both sides with the salt, pepper and Chinese five-spice powder.
  2. Place the salad ingredients into a large bowl, season and drizzle with the olive oil. In a small bowl mix together the sweet chilli sauce and plum or damson jam.
  3. Heat the oil in a large, non-stick wok or frying pan. Add the lamb and cook for 4-6 minutes on each side until cooked. Halfway through cooking add the sesame seeds. Remove the lamb from the pan, transfer to a plate to rest for 2-3 minutes then slice into strips.
  4. Arrange the warmd noodles on a serving plate and add the salad, then arrange the lamb on top. Spoon over the sweet chilli dressing and serve immediately.