This Thai lamb salad is perfect for using any leftover roast lamb.
Servings: 3-4 servings
Author: Lucy Parissi | Supergolden Bakes
3tbspKikkoman Soy sauce
1tbspdark brown sugaror palm sugar or sweetener
1cm/1/2 inch fresh gingergrated
1garlic clovecrushed in a garlic press
1shallotchopped very finely
1red chilideseeded and chopped finely
1/2tspHP brown sauce or tamarind paste
handful fresh coriander leavesroughly chopped
handful fresh mint leavesroughly chopped
Juice of 1 small lime
400g| 14oz shirataki miracle noodles
900g2lbs butterflied leg of lamb (or use leftover roast lamb)
handful cherry tomatoeshalved
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.