This Thai lamb salad is perfect for using any leftover roast lamb. Made with miracle (konjac) noodles it is a good meal for those on low calorie diet.
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5 from 1 vote

Thai lamb salad with miracle noodles

This Thai lamb salad is perfect for using any leftover roast lamb.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Cuisine: Thai
Servings: 3 -4 servings
Author: Lucy Parissi | Supergolden Bakes


  • 3 tbsp Kikkoman Soy sauce
  • 1 tbsp sunflower oil
  • 1 tbsp dark brown sugar or palm sugar or sweetener
  • 1 cm/1/2 inch fresh ginger grated
  • 1 garlic clove crushed in a garlic press
  • 1 shallot chopped very finely
  • 1 red chili deseeded and chopped finely
  • 1/2 tsp HP brown sauce or tamarind paste
  • handful fresh coriander leaves roughly chopped
  • handful fresh mint leaves roughly chopped
  • Juice of 1 small lime
  • ––––––
  • 400 g | 14oz shirataki miracle noodles
  • 900 g 2lbs butterflied leg of lamb (or use leftover roast lamb)
  • handful cherry tomatoes halved
  • 1 smal avocado sliced
  • handful crushed cashew nuts to serve
  • Garnish with a few mint and coriander leaves


  • Preheat the oven to 200C (400F).
  • Season 900g (2lbs) butterflied leg of lamb with salt and pepper and drizzle with a little olive oil. Roast in the oven for 40 minutes. Rest for 10 minutes, loosely covered with foil. Slice the lamb into thin strips and set aside.
  • Mix all the ingredients for the marinade together in a bowl and set aside.
  • Rinse the miracle noodles with plenty of cold water, drain and then pat dry with kitchen towel.
  • Mix the noodles with the chopped tomatoes, avocado and lamb and then toss together with the marinade.


You can serve this with salad leaves instead of the noodles or with rice.