Serves 4 People
20 Mins Prepartation
15 Mins Cooking
INGREDIENTS
600g lamb leg steaks, trimmed
2 tbsp miso paste
1 tsp sunflower oil
150g green beans, 3cm lengths
1 carrot, peeled and cut into batons
200g swiss brown mushrooms, thickly sliced
2 cups fresh wheat noodles, for example- hokkien/Singapore
2 tbsp soy sauce
4 spring onions, thinly sliced on the diagonal
Long red chillies (optional)
METHOD
Brush steaks with half the miso paste, preheat a lightly oiled chargrill pan or BBQ and chargrill lamb for 3-4 minutes per side or until cooked to your liking. Rest for 5 minutes and slice.
Heat oil in a wok and stir fry beans, carrot and mushrooms until lightly coloured. Add miso and 2 cups water, noodles and soy and cook for 4-5 minutes until noodles are just heated through.
Divide noodles, vegetables and soup between serving bowls.
Top noodles with sliced lamb, spring onions and chilli, if desired.
TIPS
Instead of lamb leg steaks, you can buy a deboned lamb leg, cut off your own ‘steaks’ and dice the rest of the lamb leg for skewers or use it whole on the bqq with a marinade.
There are lots of different types of miso paste from sweet to mild to very salty. Try one with dashi for a savoury umami flavour.
For an attractive garnish take a sharp knife and some green lengths of the spring onion and finely slice on a steep diagonal.
Try udon or soba noodles, cook according to packet directions and add as per recipe.
