1 red (bell) pepper, seeded and very thinly sliced
1 cucumber,
sliced paper
thin
6-7 spring onions (scallions), sliced diagonally
a large handful of fresh
mint leaves
For the dressing:
15ml/1
tbsp sunflower oil
juice
of 2
limes
1 garlic clove, crushed
15ml/1 tbsp sugar
15ml/1
tbsp fish sauce
30ml/2
tbsp soy sauce
Serves 4
Method:
In a
shallow dish, mix together the red curry paste and half the oil. Add
the lamb slices and toss to coat. Cover and leave to marinate in the
refrigerator for up to 24 hours.
Blanch the sugar snap peas in a pan of lightly salted boiling
water for 1-2 minutes. Drain, refresh under cold water. drain again
thoroughly and transfer to a large bowl.
Put
the noodles in a separate bowl and pour over boiling water to cover.
Leave to soak for 5-10 minutes, until tender, then drain well and
separate into strands with your fingers.
Add
the noodles to the sugar snap peas, then add the sliced red pepper,
cucumber and spring onions. Toss lightly to mix.
Heat
a wok over a high heat and add the remaining sunflower oil. Stir-fry
the lamb, in two batches, for 3-4 minutes, or until cooked through,
then add to the bowl of salad.
Place
all the dressing ingredients in a jar, screw on the lid and shake
well. Pour the dressing over the warm salad, sprinkle over the mint
leaves and toss well to combine. Serve immediately.
Note: Here,
thin slices of wok-fried
lamb, fresh vegetables and rice noodles are tossed in an aromatic
dressing.
Asian Meat Recipes - Warm Lamb and
Noodle Salad Recipe
