How to Make Japanese Green Tea Noodle Salad with Lamb and Tomato Asian Cooking Recipe Cuisine

Japan Green Tea Noodle Salad with Lamb and Tomato 

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 tsp hot mustard

2 tbsp vegetable oil

1/4 cup balsamic vinegar

13 oz lamb loin fillets, thinly sliced across the grain

8 oz chasoba noodles

1/4 cup light soy sauce

2 tbsp mirin

1-2 tsp sesame oil

1/2 tsp sugar

2 cucumbers, cut in half lengthways and thinly sliced on the diagonal

2 large tomatoes, cut into 1 cm cubes

1/2 cup fresh cilantro leaves

2 spring onions, thinly sliced on the diagonal 

1 tbsp sesame seeds, lightly toasted


Directions:

Combine the mustard, 1 tbsp of the oil, 1 tbsp of the vinegar and 1/2 tsp pepper in a large non-metallic bowl. Add the lamb and toss. Cover and refrigerate for 2 hours.

Add the noodles to a large saucepan of boiling water and stir to separate. Return to a boil, adding 1 cup cold water and repeat this step three times, as it comes to a boil. Drain and rinse under cold water. Place in a large bowl.

Combine the soy sauce, miring, sesame oil, sugar, the remaining vinegar and 1/2 tsp salt and stir until sugar dissolves. Toss half of the dressing through the noodles.

Place the cucumber, tomato and 1/2 tsp salt in a bowl and toss well. Add to the noodles with the cilantro and spring onion and toss well.

Heat a wok over high heat, add the remaining oil and swirl to coat. Drain the lamb, then, using the tongs add the lamb to the wok in two batches and stir-fry each batch for 2-3 minutes or until the lamb is seared and cooked to your liking.

Divide the noodles salad among serving plates, then top with the lamb. Drizzle with as much of the dressing as you like. Sprinkle with the sesame seeds and serve.


*Chasoba noodles are soba noodles that have had green powder added to them.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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