Grilled Lamb with Wide Noodle Salad and Oriental Dressing

1.Bring a large pot of salted water to a boil. Add the wide Chinese egg noodles and cook according to package instructions until al dente, usually about 4-5 minutes. Drain and rinse under cold water to stop cooking. Set aside to drain thoroughly.

2.In a medium bowl, combine soy sauce, oyster sauce, sesame oil, vegetable oil, grated ginger, and minced garlic. Mix well to create a marinade.

3.Add the sliced lamb strips to the marinade, tossing to coat evenly. Let marinate for at least 20 minutes at room temperature, or up to 1 hour in the refrigerator.

4.Preheat a grill or grill pan over medium-high heat until hot. Remove lamb from marinade, shaking off excess liquid, and grill the lamb strips for 2-3 minutes per side, or until nicely charred and cooked to your preferred doneness. Remove from heat and let rest for 5 minutes.

5.In a large mixing bowl, combine the cooked and cooled noodles with red bell pepper, cucumber, spring onions, carrot, coriander, and mint leaves.

6.In a small bowl, whisk together rice vinegar, lime juice, honey, and chopped red chili (if using) to make the oriental dressing. Season with salt and freshly ground black pepper to taste.

7.Pour the dressing over the noodle salad and toss gently to combine all ingredients evenly.

8.Slice the rested grilled lamb strips into bite-sized pieces if desired, and arrange them on top of the noodle salad or serve alongside.

9.Garnish the dish with toasted sesame seeds and additional fresh herbs if preferred.

10.Serve the grilled lamb with wide noodle salad immediately, enjoying the contrast of smoky meat and refreshing, tangy salad.