Thai lamb and rice noodle salad
Time to make: 30 mins
( Hands-on time: 15 mins )
Total cost: $ 27.40 / $ 6.85 per serve
(at time of publication)
Nutrition Info.(per serve)
- 150g rice stick noodles
- 4 x 125g lamb leg steaks or lamb loins
- 50g red Thai curry paste
- 3 different-coloured capsicums, cut in wedges
- oil spray
- 1 cos lettuce, washed, leaves separated
- 2 x 300g cherry tomatoes, some cut in halves
- 1 telegraph cucumber, sliced thickly
- 1 large red onion, finely sliced
- 1 tablespoon liquid honey, warmed
- 2 tablespoons lime or lemon juice
- 3 tablespoons peanut oil
- 1/4 cup chopped fresh mint
Total fat 25g
Saturated fat 7g
Dietary fibre 6g
1 Cook rice noodles in boiling salted water for 6 minutes. Drain and refresh in cold water. Drain again then dry off with tea towel or paper towel before using. Place lamb in dish and cover with curry paste. Leave to infuse while cooking vegetables.
2 Spray capsicums lightly with oil then transfer to open grill. Turn to ensure even cooking. Remove after 2-3 minutes while still firm but seared. Brown lamb: first spray hot barbecue plate with oil, add lamb and cook each side for 3 minutes. Remove, cover with tinfoil and rest for 2 minutes.
3 Line a long platter with cos leaves. Layer rice noodles over the base. Scatter over tomatoes, cucumber, grilled capsicums and red onion. Slice lamb into thick slices and pile on top.
4 Combine honey, lime juice, oil and whisk well. Pour dressing over salad and top with mint.
To feed a crowd
- Allow 100g lamb for each person. For large numbers of 10 or more you can use a butterflied lamb leg: ask your local butcher to prepare lamb for you.
- Double or triple the amount of rice noodles to suit numbers.
- 50g curry paste will easily stretch to accommodate 5 people.
- Allow 1 small capsicum per person or 1/2 large capsicum, plus 4 cos leaves per person.
- Measure 1/2 heaped cup cherry tomatoes or 1 large tomato per person.
- Give 1/4 cucumber per person, plus 1/4 onion per person.
- Double dressing quantities to serve up to 10 people.
- Allow at least 1 tablespoon fresh herbs per person.
- For traditional Thai flavours sprinkle fish sauce into the dressing, to taste.
- Make it gluten free: Check curry paste is gluten free.
Make ahead: Prepare salad ahead of time and leave in the fridge. Have lamb marinated ready to grill at the last minute. Toss capsicums in bowl with a little oil, ready to grill with lamb. Make dressing and have mint ready to chop at the last minute.
Hanu de Jong
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