Curried Noodle Salad with Roast Lamb

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Udon noodles can be found in Asian markets and many large supermarkets; spaghetti is a good substitute. The flavor intensifies as the salad chills-it's actually better the next day.

Ingredients:

1/3 cup rice vinegar

2 tablespoons fresh lime juice

1 tablespoon dark sesame oil

1 tablespoon honey

1 teaspoon curry powder

2 teaspoons grated peeled fresh ginger

1 teaspoon chile garlic sauce (such as lee kum kee)

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

8 ounces uncooked udon noodles (thick, round japanese wheat noodles) or spaghetti

1 1/2 cups shredded simple roasted leg of lamb (about 6 ounces)

1 cup (3-inch) julienne-cut seeded plum tomato

1 cup chopped peeled mango

1/2 cup shredded carrot

1/2 cup thinly sliced green onions

1/2 cup (2-inch) julienne-cut seeded peeled cucumber

1/3 cup thinly sliced fresh basil

Directions:

1. Combine first 10 ingredients.
2. Cook noodles in boiling water 10 minutes or until tender. Drain and rinse with cold water; drain. Place noodles in a large bowl; stir in Simple Roasted Leg of Lamb and the remaining ingredients. Drizzle with dressing, and toss to coat. Cover and chill.

By RecipeOfHealth.com