Tuesday, 6 January 2015

Thai-style Lamb and Rice Noodle Salad

This delicious salad really is very simple to make. The only actual cooking required is are the lamb steaks, and this is hardly over complicated - they work well on the barbeque or in a frypan.

I originally used to make a version of this with grilled chicken, but recently tried it with lamb and I think the result is even better!

For 2-3 servings:

1 Tbsp Thai sweet chili sauce
1 Tbsp light soy sauce
1 Tbsp balsamic vinegar
1 tsp sesame oil
about 400g lamb leg steaks

100g rice vermicelli
1 medium telegraph cucumber
1 medium-large carrot, julienned
1/2 cup each chopped coriander leaves and mint
2 spring onions, thinly sliced
chopped peanuts to garnish

2 Tbsp sweet chilli sauce
1 Tbsp light soy sauce
1 Tbsp fish sauce
1 Tbsp sesame oil
1 clove garlic, grated
2-3 Tbsp lime juice

Measure the first four ingredients into a sturdy plastic bag and mix to combine. Add the lamb, then massage the bag so it is coated with the marinade. Squeeze as much air as possible out of the bag, then leave to marinate for 20 minutes.

Place the rice vermicelli in a large bowl, cover with boiling water and leave to stand for 5-10 minutes or until the noodles are tender, then rinse with cold water, drain well and return to the bowl.

While the noodles soak, make the dressing by measuring all the ingredients in a screw topped jar and shaking to combine.

Heat a non-stick pan (or barbecue hot-plate) over a medium-high heat. Oil the hot pan (or hot-plate) lightly, then lift the lamb from the marinade and place them in the hot pan. LCook for 2-2 1/2 minutes per side (depending on how well you like your lamb cooked). Remove the lamb from the pan and leave to rest for 5 minutes.

While the lamb rests, halve the cucumber lengthways, then scoop out the seeds with a teaspoon and cut into slices 5mm thick. Add the sliced cucumber, finely julienned carrot, chopped coriander leaf, mint and sliced spring onions. Pour in about half of the dressing and toss to combine.

Divide the salad between serving plates. Holding a sharp knife so the blade is at about 45° to the board, cut the lamb into 5-7mm thick slices then arrange the sliced lamb on top of the salad. Drizzle with the remaining dressing, then garnish with chopped peanuts and serve.

Photography: Lindsay Keats Photography

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