Spicy lamb and soba noodle salad

  • Preparation Time20 mins
  • Cooking Time7 mins
  • Serves4
  • DifficultyEasy
60ml, plus 2 tbsp, canola oil
1 tbsp five-spice powder
4 cloves garlic, finely chopped
680g lamb tenderloin
3 tbsp rice vinegar
1 tbsp low-sodium soy sauce
2 tsp toasted sesame oil
2 tsp sugar
2 red jalapenos, thinly sliced
1 tbsp honey
Kosher salt
340g soba noodles
3 green onions, thinly sliced
3 tbsp chopped cilantro
1) Whisk together 60ml of the oil, the five-spice powder and the garlic in a medium baking dish, add the lamb and turn to coat in the mixture. Cover and refrigerate for at least one hour and up to four hours.

2) Whisk together the vinegar, soy sauce, sesame oil, sugar, jalapeno, honey and remaining oil in a large bowl and leave to sit while you prepare the noodles.

3) Bring a large pan of salted water to the boil. Add the soba noodles and cook until just tender, approximately five minutes. Drain well.

4) Place the noodles in the bowl with the dressing, add the spring onions and coriander and mix until combined. Leave to sit at room temperature while you cook the lamb. The noodles can be made eight hours in advance and refrigerated. Serve at room temperature or cold.

5) Heat the grilling element to high. Remove the lamb from the marinade and season with salt. Place the lamb on the grilling tray and cook until golden brown and slightly charred, three to four minutes. Turn over and continue grilling for two to three minutes for medium-rare.

6) Remove the lamb from the grill; allow to rest for five minutes before slicing into 1/2cm thick slices. Transfer the noodles to a large platter and top with the sliced lamb.

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