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Lamb Salad

A thai recipe for Lamb Salad, made with Fish Sauce, Soy Sauce, Rice Wine Vinegar, Palm Sugar Or Soft Brown Sugar, and Sesame Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 2
• 1
• 1
• 2
• 160 g
• 1
• 4

Method (preview)

1. 1

   300g cold rare roast lamb or beef, sliced thinly into even bite size pieces 1 large carrot, grated 120g mange tout, trimmed and sliced at an angle into 3 pieces 50g bean sprouts 4-5 Tbsp. mint leaves 4-5 Tbsp. of coriander leaves and finely chopped stem

2. 2

   Place all the sauce ingredients in a jar or bottle and shake it well so all the sauce is well combined, or place in a bowl and whisk.

3. 3

   Salad: Place all the ingredients in a salad bowl or container large enough to hold all the ingredients.

4. 4

   Add the dressing and mix so that the salad is well combined. Cover and place in the refrigerator for at least 1 hour.

5. 5

   Place 700ml of water in a saucepan large enough to hold the noodles and bring to the boil, place the noodles in the water and leave to stand for 5 minutes, when it is tender strain it and refresh with cold water.

6. 6

   Place the noodles in a bowl and toss with the sesame and peanut oil.

7. 7

   Portion out the noodles equally onto 4 plates then place the salad on the noodles garnish with extra coriander leaves and with a spoon drizzle the sweet chili sauce around each plate (optional).

8. 8

   Serve The noodles in this recipe can be replaced with boiled Jasmine rice or some mixed salad leaves.