Mix lamb and marinade ingredients together well, cover and refrigerate for at least an hour or up to overnight.
In a hot wok or pan, sauté onion, coriander and mustard until onion is translucent. Reduce heat to medium, add lamb and cook through, stirring regularly to break up clumps of meat. Make sure you cook the lamb well for 15 minutes or so, allowing it to soften and render. Taste the lamb mix and add salt to taste.
Gently sauté zucchini noodles for a couple of minutes so they’re only just cooked. Toss in Lee Kum Kee Pure Sesame Oil and set aside.
Stir tomatoes through the lamb mix, allowing to wilt a little. Fold in parsley and basil, then fetta and serve with zucchini noodles.