MLA Aussie lamb miso ramen noodles

  • Prep time 5Min
  • Cook time 15Min
  • Technique Roast, Sous-vide
  • Meat Lamb
  • Cut Leg
  • Serves 4

Slurp! It’s hard to beat a savory ramen on a brisk spring day. It’s really just a quick stir-fry of Aussie lamb and veggies, dropped into a miso broth. And way better than those pre-made ramen packs.


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.