Step 1
Place the lamb, cumin, and soy sauce in a large bowl, toss to coat, then set aside in the fridge to marinate.
Step 2
Meanwhile, combine the chilli, eschalot, ginger, vinegar, ¼ cup water, honey and salt in a small saucepan over medium heat. Bring to a simmer and cook for 4-6 minutes, or until syrupy. Set aside.
Step 3
Thread the lamb onto 12 metal skewers. Preheat the grill to high. Brush the skewers with oil and cook for 10 minutes, turning, until charred.
Step 4
Cook the noodles in boiling water for 3 minutes (or according to packet instructions). Drain and refresh in hot water. Serve the noodles topped with skewers, spoon over the chilli pickle, and scatter with coriander leaves.
