Name: Lamb and edamame soba noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup soy sauce; 2 tablespoon honey; 1/3 cup mirin; 1 1/2 teaspoon sesame oil; 1 tablespoon freshly grated ginger; 3 spring onions, chopped; 450 gram lamb backstrap; 360 gram soba noodles; 2 cup frozen shelled edamame beans; 1 tablespoon sesame seeds (black or white or a combination of both); 2 teaspoon vegetable or peanut oil; handful mint leaves

Lamb and edamame soba noodles

Serves 4

Prep

20M

Cook

10M

Marinate

15M

Total

30M

Ingredients

1/2 cup soy sauce

2 tablespoon honey

1/3 cup mirin

1 1/2 teaspoon sesame oil

1 tablespoon freshly grated ginger

3 spring onions, chopped

450 gram lamb backstrap

360 gram soba noodles

2 cup frozen shelled edamame beans

1 tablespoon sesame seeds (black or white or a combination of both)

2 teaspoon vegetable or peanut oil

handful mint leaves

Method

1.Bring large saucepan of water to boil.

2.In a medium mixing bowl, whisk soy sauce, honey, mirin and sesame oil. Pour half into large mixing bowl, add ginger and spring onions, stir and set aside.

3.Place lamb into medium bowl and coat well with marinade. Set aside 15 minutes to infuse.

4.Cook noodles and edamame in boiling water 4 minutes. Drain well rinse and add to large mixing bowl with dressing. Toss well to combine.

5.Meanwhile, heat frying pan over medium heat. Toast sesame seeds 2 minutes or until fragrant. Remove from pan and set aside.

6.Heat oil over medium heat in same frying pan; using tongs, place lamb into frying pan and cook 1 minute each side. Pour in marinade leftover from lamb and cook a further 3 minutes on each side, basting regularly. Remove from pan and set aside to rest 2 minutes .

7.Slice lamb on an angle and toss through noodles. Serve in bowls and garnish with mint leaves and a garnish with mint leaves and a sprinking of sesame seeds.