Name: Thai lamb and mint noodle salad
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 1
Cuisine: asian
Ingredients: 9.20 gm peanut oil; 400g lamb backstrap, thinly sliced; 200g rice vermicelli noodles; 42.00 gm lime juice; 36.60 gm fish sauce; 24.00 gm brown sugar; 1/2 red capsicum, thinly sliced; 100g cherry tomatoes, halved; 125.00 ml whole mint leaves; 2 green onions, sliced

Thai lamb and mint noodle salad

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Prep Time:
12 minutes

Cook Time:
5 minutes

Total Time:
17 minutes

Versatile Thai noodle salad, perfect for any temperature. Portable for picnics or work/school lunches. Add sliced red chili for a spicy kick.

Ingredients:

9.20 gm peanut oil
400g lamb backstrap, thinly sliced
200g rice vermicelli noodles
42.00 gm lime juice
36.60 gm fish sauce
24.00 gm brown sugar
1/2 red capsicum, thinly sliced
100g cherry tomatoes, halved
125.00 ml whole mint leaves
2 green onions, sliced

Instructions:

Heat oil in a wok or non-stick frying pan on high heat.
Add the succulent lamb to the sizzling wok, searing each batch for 2-3 minutes until beautifully caramelized. Once browned to perfection, transfer the lamb from the wok and keep it cozy and warm.
Place the noodles in a heatproof bowl and cover with boiling water. Let sit for 3-4 minutes until soft. Drain thoroughly.
Mix together the zesty lime juice, savory fish sauce, and sweet brown sugar until the sugar dissolves completely.
Combine the lamb, noodles, capsicum, tomatoes, mint, green onions, and dressing until well mixed. Serve promptly.

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