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.
- Cuisine: Vietnamese
INGREDIENTS
- cellophane or glass noodles
- chopped cashews
- fish sauce
- Green onions
- hot red chili
- Hot water
- Juice of 1/2 lime
- lamb loin or fillet
- palm or brown sugar
- Persian cucumber
- rice wine
- roughly chopped basil and mint
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.
- Cellophane (glass) noodles are the base for this Vietnamese inspired dish with marinated cucumber, fresh herbs and lamb. It’s also great with beef or seafood and you can use rice stick noodles or vermicelli too.
