Thai lamb salad with miracle noodles
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
40 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 soy sauce Kikkoman
- 1 tbsp sunflower oil
- 1 tbsp dark brown sugar or palm sugar or sweetener
- 1 fresh ginger grated, cm/1/2 inch piece
- 1 garlic crushed in a garlic press, clove
- 1 shallot chopped very finely
- 1 red chili deseeded and chopped finely
- 1/2 tsp brown sauce HP brand or tamarind paste
- Coriander leaves roughly chopped, handful, fresh
- mint leaves roughly chopped, fresh, handful
- lime juice of 1 small lime
- 400 g shirataki noodles 14 oz
- 900 g leg of lamb 2 lbs, butterflied; or use leftover roast lamb
- cherry tomatoes halved, handful
- 1 avocado sliced, small
- cashew nuts handful, crushed, for serving
- mint leaves for garnish
- Coriander leaves for garnish
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
2 reviews
Excellent
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