Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon hot mustard
- 2 tablespoons balsamic vinegar
- 400 g lamb fillet
- 250 g green tea noodles
- 2 tablespoons soy sauce
- ½ teaspoon sugar
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 2 Lebanese cucumbers, cut in half lengthways and thinly sliced on the diagonal
- 2 large tomatoes, cut into 1 cm cubes
- ½ cup (15 g) fresh coriander leaves
- 2 spring onions, thinly sliced on the diagonal
- 1 tablespoon sesame seeds, lightly toasted
Method
1. Combine the oil, mustard, 1 tablespoon balsamic vinegar and ½ teaspoon pepper in a bowl. Add the lamb and toss well to coat. Cover with plastic wrap and refrigerate for 2 hours.
2. Cook the noodles in a saucepan of boiling water for 5 minutes, or until tender. Rinse thoroughly under cold water and drain well. Combine the soy sauce, sugar, mirin, sesame oil, the remaining balsamic vinegar and ½ teaspoon salt and stir until the sugar dissolves. Add the noodles and toss to coat.
3. Place the cucumber, tomato and ½ teaspoon salt in a bowl and toss well. Add the noodles, coriander and spring onion and toss together.
4. Cook the lamb fillet on a very hot char grill for 4–5 minutes, or until browned on all sides and cooked to your liking. Remove from the heat and rest for 10 minutes. Divide the noodle mixture among serving plates. Slice the lamb thinly and arrange on top. Sprinkle with the sesame seeds and serve.
