Rub lamb steaks with oil, sprinkle with Chinese 5 spice powder and garlic and season.
Heat a large non-stick frying pan over medium-high heat and cook lamb for 2-3 minutes each side or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes.
Meanwhile, in a medium saucepan add stock, 125ml water, ginger, miso paste, soy, mushrooms, pak choy and snow peas. Heat over medium-low, covered, for 5 minutes or until vegetables are tender.
In a large saucepan of boiling water cook noodles according to packet instructions. Drain.
Divide noodles among bowls and ladle soup and vegetables over the top. Slice lamb and add to bowls. Garnish with coriander, green onions and chilli.
Tips
Use leftover lamb of any kind in this bowl – sliced lamb roast or shredded lamb shoulder would be delicious.
Use your choice of Asian greens in the bowl; any type of mushrooms would also work well.
Adjust the heat of your bowl by serving with chilli paste or hot chilli sauce.
