Thai lamb salad with miracle noodles
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
3 -4 servings
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Cuisine
Thai
Thai lamb salad with miracle noodles
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This Thai lamb salad is perfect for using any leftover roast lamb.
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Ingredients
- 3 tbsp Kikkoman soy sauce
- 1 tbsp sunflower oil
- 1 tbsp dark brown sugar or palm sugar or sweetener
- 1 cm/1/2 inch fresh ginger grated
- 1 garlic clove crushed in a garlic press
- 1 shallot chopped very finely
- 1 red chili deseeded and chopped finely
- 1/2 tsp HP brown sauce or tamarind paste
- Handful fresh coriander leaves roughly chopped
- Handful fresh mint leaves roughly chopped
- Juice of 1 small lime
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- 400 g | 14oz shirataki miracle noodles
- 900 g 2lbs butterflied leg of lamb (or use leftover roast lamb)
- handful cherry tomatoes halved
- 1 smal avocado sliced
- handful crushed cashew nuts to serve
- Garnish with a few mint and coriander leaves
Instructions
- Preheat the oven to 200C (400F).
- Season 900g (2lbs) butterflied leg of lamb with salt and pepper and drizzle with a little olive oil. Roast in the oven for 40 minutes. Rest for 10 minutes, loosely covered with foil. Slice the lamb into thin strips and set aside.
- Mix all the ingredients for the marinade together in a bowl and set aside.
- Rinse the miracle noodles with plenty of cold water, drain and then pat dry with kitchen towel.
- Mix the noodles with the chopped tomatoes, avocado and lamb and then toss together with the marinade.
Notes
- You can serve this with salad leaves instead of the noodles or with rice.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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