1 1/2 pounds trimmed Aussie lamb leg steaks
2 tbsp miso paste
1 tsp sunflower oil
5 oz. cut into 3 cm lengths green beans
1 each peeled cut into batons carrot
7 oz. thickly sliced swiss brown mushrooms
2 cups french wheat noodles
2 tbsp soy sauce
4 each thinly sliced on the diagonal spring onion
As needed long, red chilies (optional)
To cook: Brush Aussie lamb steaks with half the miso paste, preheat a lightly oiled chargrill pan or BBQ and chargrill Aussie 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 colored. Add miso and 2 cups water, noodles and soy and cook for 4-5 minutes until noodles are just heated through.
To serve: Divide noodles, vegetables and soup between serving bowls. Top noodles with sliced Aussie lamb, spring onions and chili, if desired.