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Plum and ginger glazed lamb with soba noodle salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Tangy orange juice enhances the lamb's flavor in the dressing.
Ingredients:
  • 60ml (1/4 cup) plum sauce
  • 20.00 ml shaoxing wine
  • 2 tsp fresh ginger, finely grated
  • 1 tsp Chinese five spice
  • 26.50 gm light soy sauce
  • 20.00 ml rice wine vinegar
  • 1 tsp sesame oil
  • 2 large (about 440g) lamb backstraps
  • 80ml (1/3 cup) fresh orange juice
  • 1 tsp sriracha
  • 270g soba noodles
  • 300g edamame, blanched, podded
  • 250g snow peas, trimmed, blanched, sliced
  • 3 green shallots, thinly sliced diagonally
  • 60ml (1/4 cup) water
  • 6.00 gm sesame seeds, toasted
  • Baby shiso, to serve (optional)
Instructions:
  • Mix together the plum sauce, wine, ginger, five spice, 1 tsp soy sauce, 1 tsp rice wine vinegar, and 1/2 tsp sesame oil in a bowl. Add the lamb and coat it well with the marinade. Let it marinate.
  • Combine the orange juice, Sriracha, and the rest of the soy sauce, vinegar, and sesame oil in a bowl. Set aside.
  • Prepare the noodles according to package instructions until just tender, then drain and rinse under cold water. Combine in a large bowl with edamame, snow peas, shallots, and orange mixture. Toss to mix well.
  • Preheat a non-stick frying pan over medium heat. Remove the lamb from the marinade, saving the marinade. Coat the lamb with oil and cook for 5 minutes for medium doneness, flipping occasionally. Place the lamb on a cutting board to rest for 3 minutes before thinly slicing.
  • Combine the water and reserved marinade in a pan over medium heat. Simmer and stir for 2 minutes until thickened. Serve the salad topped with the lamb, glazed, and sprinkled with sesame seeds and shiso, if desired.

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