A lazy Sunday lunch is a wonderful thing. Its even better when its chez Aunt Kathy and I get sent home with a tasty parcel full of leftover roast lamb….. I rarely eat lamb, so having the great opportunity of leftovers immediately inspired me to make this for lunch.
I think its due to living in France for so long, but I ALWAYS feel like food with an Asian twist as I’m not getting it at the local restaurants ….. So this lamb was destined to become something other than a lamb sandwich 😉 Influence number two for this dish is to celebrate having BUSHELS of fresh coriander (aka cilantro) growing for the first successful time in my garden.
This is one of those dishes where can keep the noodles and the sauce and change the other elements to suit your fancy or the season, but TRY to find some fresh Coriander !
Roast Lamb Thai inspired Noodle Salad
- leftover roast lamb cut or torn into chunks for 4 to 6 or as much as you like !
- 250 – 375g rice noodles (the wide ones), depending on level of hunger 😉
- julienned or grated carrots, one big or two small should do
- green asparagus (a nice bunch) woody ends snapped off and rinsed
- new baby courgettes (aka zucchini)
- small bunch of spring onions, sliced
- something crunchy like peanuts or cashew nuts for sprinkling (I used toasted sunflower and pumpkinseeds here)
- good handful of fresh coriander, mint & basil leaves (chopped)
- other nice things could be cucumbers, kaffir lime leaves, grilled aubergines, blanched green beans etc. etc. ….
Dressing (you may have leftovers, but thats good too !) SHAKE all ingredients in a jam jar !
- 1/4 cup lime juice
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1 Tablespoon toasted sesame oil
- 2 Tablespoons sugar, taste as you go with this (I used coconut sugar, but anything will do)
- 1 Tablespoon Thai Fish Sauce
- 1 teaspoon tamari or soya sauce, taste as you go
- a clove or two of chopped garlic
- some chopped or sliced chilis are optional
Cook the noodles as the packet tells you, throwing in the asparagus (bite size pieces) a couple of minutes before draining. Drain and rince under cold water. Sprinkle with a bit of oil and set aside. I cut the courgettes in to bite sized batons and fried them very quickly in a bit of oil to brown, but stay a bit crisp.
Pile each plate with some noodles and asparagus (no point in trying to pick the veg out of the noodles at this point). Top with everything else, finishing with the nuts, seeds and herbs and drizzle generously with the dressing.
Bon Appetît !