Fresh orange juice in the dressing adds zingy sweetness, beautiful with the lamb.
- Combine 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 lamb. Turn to coat. Set aside to marinate.
- Whisk the orange juice, Sriracha and remaining soy sauce, vinegar and sesame oil in a bowl. Set aside.
- Cook the noodles in a saucepan of boiling water following packet directions or until just tender. Drain. Refresh under cold running water. Transfer to a large bowl. Add the edamame, snow pea, shallot and orange mixture. Toss to combine.
- Heat a non-stick frying pan over medium heat. Drain the lamb from the marinade, reserving marinade. Spray lamb well with oil and cook, turning occasionally, for 5 minutes for medium or until cooked to your liking. Transfer to a chopping board. Set aside to rest for 3 minutes. Thinly slice.
- Add the water and reserved marinade to the pan over medium heat. Simmer, stirring, for 2 minutes or until thickened. Top the salad with the lamb, drizzle with the glaze and sprinkle with the sesame seeds and shiso, if using.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set