Curried Noodle Salad with Roast Lamb

(from bowden’s recipe box)

Good for leftover lamb

Source: Cooking Light, May 2005

Prep time: 10 minutes
Cook time: 10 minutes
Serves 6 people

Categories: Lamb, Main dishes, Pasta

Ingredients

  • 1/3 cup rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon honey
  • 1 teaspoon curry powder
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon chile garlic sauce (such as Lee Kum Kee)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 8 ounces uncooked udon noodles (thick, round Japanese wheat noodles) or spaghetti
  • 1 1/2 cups shredded lamb (about 6 ounces)
  • 1 cup (3-inch) julienne-cut seeded plum tomato
  • 1 cup chopped peeled mango
  • 1/2 cup shredded carrot
  • 1/2 cup thinly sliced green onions
  • 1/2 cup (2-inch) julienne-cut seeded peeled cucumber
  • 1/3 cup thinly sliced fresh basil

Directions

  1. Combine first 10 ingredients.

  2. Cook noodles in boiling water 10 minutes or until tender. Drain and rinse with cold water; drain. Place noodles in a large bowl; stir in lamb and the remaining ingredients. Drizzle with dressing, and toss to coat. Cover and chill.

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