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
-
Combine first 10 ingredients.
-
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.