Lamb and noodle salad with wasabi dressing
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crunchy beans, soft noodles and a hint of wasabi create delicate texture and flavour contrasts in this japanese-inspired dish.
Ingredients
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
Watercress
125 g, (1/2 bunch), trimmed
Red onion
½ medium, cut into thin wedges
Instructions
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.
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