Yaki-Soba (Stir-Fried Noodles) with Grilled Lamb

I make sure to always replenish the supply of fresh soba (fresh noodles, more commonly known as mee kuning in Malaysia) in my fridge. Unlike the dried varieties of noodles (including the various pastas) that requires cooking the noodles prior to the cooking process, fresh soba is ready to use…from the fridge straight to the pan!

If you are a lover of noodles (doesn’t matter which types…flat, thin, broad, fine, fresh and dried), you know that there are no limits in trying to create a delicious dish. You can combine just about anything (edible!) with your noodles to please your palate.

Hailing from Malaysia, noodles have always been a big part of my diet. This is not the case with my hubby. So when we first got married and I stocked up our fridge/pantry with all the various noodles available, hubby was a little skeptical – “please don’t bore me with noodles!” Now it’s a different story altogether; he wants noodles for dinner at least twice a week! Little junior is a fan of noodles too…

We bought some boneless lamb steaks the other day for lamb curry (to be posted later). I kept a slice of the steak for this dish: I seasoned the lamb simply with salt and pepper and grilled it and later cut it into slices.

Alongside, I stir-fried my soba with garlic, onion, red pepper flakes (for the added oomph) and some seasonings. When the noodles were ready, I added the grilled lamb slices and stirred on to make sure the noodles and the lamb slices are fully combined – so that the juices of the tender lamb infuse the soba.

Get creative with your noodles and ‘hear’ your belly smile!