Plum and ginger glazed lamb with soba noodle salad

Recipes / Salads

Fresh orange juice in the dressing adds zingy sweetness, beautiful with the lamb.

Recipe «Plum and ginger glazed lamb with soba noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml plum sauce, 1 tbsp shaoxing wine, 2 tsp fresh ginger, finely grated, 1 tsp Chinese five spice, 5 tsp light soy sauce , 1 tbsp rice wine vinegar, 1 tsp sesame oil, 2 large lamb backstraps , 80ml fresh orange juice, 1 tsp Sriracha Hot Chili Sauce, 270g soba noodles, 300g edamame, blanched, podded, 250g snow peas, trimmed, blanched, sliced, 3 green shallots, thinly sliced diagonally, 60ml water, 2 tsp sesame seeds, toasted.

Ingredients:

  • 60ml plum sauce 
  • 1 tbsp shaoxing wine 
  • 2 tsp fresh ginger, finely grated 
  • 1 tsp Chinese five spice 
  • 5 tsp light soy sauce 
  • 1 tbsp rice wine vinegar 
  • 1 tsp sesame oil 
  • 2 large lamb backstraps 
  • 80ml fresh orange juice 
  • 1 tsp Sriracha Hot Chili Sauce 
  • 270g soba noodles 
  • 300g edamame, blanched, podded 
  • 250g snow peas, trimmed, blanched, sliced 
  • 3 green shallots, thinly sliced diagonally 
  • 60ml water 
  • 2 tsp sesame seeds, toasted 
  • Baby shiso, to serve 

Instructions

  1. 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.
  2. Whisk the orange juice, Sriracha and remaining soy sauce, vinegar and sesame oil in a bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.