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Photo of Lamb and noodle salad with wasabi dressing by WW

Lamb and noodle salad with wasabi dressing

Total Time
25 min
15 min
10 min
Crunchy beans, soft noodles and a hint of wasabi create delicate texture and flavour contrasts in this japanese-inspired dish.


Dry soba noodles (100% buckwheat)

120 g

Oil spray

1 x 3 second spray(s)

Lamb backstrap, raw

400 g, (Buy 500g), fat trimmed

Sugar snap peas

150 g, trimmed

Snow peas

150 g, trimmed

Wasabi paste

5 g, (1 tsp)

Reduced salt soy sauce

1 tbs

Lemon juice

¼ cup(s)

Sesame oil

1 tbs

Butter lettuce

100 g


125 g, (1/2 bunch), trimmed

Red onion

½ medium, cut into thin wedges


  1. Cook noodles following packet instructions or until soft. Drain and place in a large bowl.
  2. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook lamb for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 10 minutes before slicing thinly.
  3. Cook the sugar snap and snow peas in a medium saucepan of boiling water for 1 minute or until bright green and just tender crisp. Drain and refresh in a large bowl of cold water. Drain.
  4. Place wasabi paste, soy sauce, juice and sesame oil in a small bowl and whisk until combined.
  5. Add the sugar snap and snow peas to the noodles with the lettuce, watercress, onion and lamb. Drizzle with the dressing. Toss gently to combine. Serve.


TIP: It is important to rest whole pieces of meat, such as lamb backstrap, for 5–10 minutes after cooking so the juices don’t run out when you slice it and the meat stays tender.Wasabi is a green-coloured Asian horseradish sold in paste or powdered form. It is available in the Asian food aisle of the supermarket.