Vietnamese style Lamb and Noodle Salad
By Sally James. Cellophane noodles are a traditional Vietnamese noodle light, delicate and with a playful texture that can be served hot or cold. You could also use rice stick noodles or vermicelli.
INGREDIENTS
- 1 lb lamb loin or fillet, (you could also use beef)
- ¼ cup cashews, chopped
- 4 oz cellophane or glass noodles, (or preferred noodles)
- 2 green onions, sliced
- ½ cup basil, roughly chopped
- ½ cup mint, roughly chopped
- 1 Persian cucumber, shaved thinly with a mandolin or vegetable peeler
- 1 small hot red chili, finely chopped
- 1/2 lime, juice
- 1 tbsp rice wine
- 1 tbsp fish sauce
- 1 tbsp hot water
- 1 tsp sugar, palm or brown
DIRECTIONS
- To make the noodle salad, place noodles in a large dish, cover with hot water and allow to soak for 4 minutes or until tender. Drain and rinse well with cold water. Drain again and cut into desired sized pieces and combine with the onions and herbs.
- Whisk together the remaining dressing ingredients until sugar is dissolved. Pour over the cucumber and allow to marinate for 5-10 minutes.
- Brush the lamb with oil and season. Heat a cast iron grill or pan over medium high heat and grill for 3-4 minutes each side for medium rare or until cooked as desired. Transfer to a plate, cover loosely with foil and let stand for 10 minutes. Slice thinly.
- Combine the noodles, lamb, cucumber with dressing and toss with chopsticks or tongs. Serve into bowls and scatter with the nuts.