Warm Lamb and Noodle Salad Warm Lamb and Noodle Salad

Warm Lamb and Noodle Salad

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

prep time
15 mins

cook time
10 minutes

4 people


  • 4 lean lamb leg or rump steaks
  • 2 teaspoons Chinese five-spice powder
  • 2 tablespoons sunflower oil
  • 1 tablespoon sesame seeds
  • 4 tablespoons sweet chilli sauce
  • 2 tablespoons plum or damson jam, softened with a little hot water
  • 300g cooked egg or rice noodles, to serve
  • For the Salad:

  • 1 x 100g bag mixed salad leaves
  • 175g fresh radishes, sliced
  • 1 small red onion, peeled, halved and thinly sliced
  • 3 tablespoons extra virgin olive oil


  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.