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Spicy Lamb and Noodle Salad

Spicy Lamb and Noodle Salad

Preparation time: 15 minutes + 30 minutes marinating time + 5 minutes standing
Cooking time:: 10 minutes
Serves: 4


  • 500 g (17 oz) or kg (1 lb) fresh Shanghai noodles
  • 80 g (2 oz) snow pea (mangeout) sprouts
  • 2 lamb backstraps (about 250 g or 9 oz each)
  • 1 tablespoon five-spice powder
  • 3 tablespoons vegetable oil
  • red capsicum (pepper), thinly sliced
  • 2 cloves garlic, crushed
  • 4 spring onions (scallions) thinly sliced on the diagonal
  • 2 tablespoons sesame seeds, toasted
  • 1 teaspoons sesame oil


  • 1 tablespoon of Chinese black vinegar
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon of Chinese rice wine
  • 2 teaspoons chili oil
  • 2 tablespoons peanut oil


  1. In a large non-metallic bowl, combine the five-spice powder, garlic and 2 tablespoons of vegetable oil.
  2. Place the lamb and turn to coat well. Cover and marinate for 30 minutes.
  3. Fill the large saucepan with boiling water, cook noodles for 4 - 5 minutes until tender.
  4. Drain and rinse with cold water.
  5. Add the sesame oil and toss to combine thoroughly.
  6. In a large frying pan, heat the remaining vegetable oil.
  7. In a medium-high heat cook the lamb for 3 minutes.
  8. Allow to stand for 5 minutes then slice thinly across the grain.
  9. For the dressing, combine all the ingredients and mix.
  10. In a large bowl, place the lamb strips, noodles, capsicum, snow pea sprouts and the dressing.
  11. Toss gently until well combined.
  12. Sprinkle with sesame seeds and serve.

From: www.noodles.net.au

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