Lamb and Noodle Salad
Over a year ago
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Ingredients
- DRESSING
- 190ml skimmed milk
- 1 teaspoon coconut essence
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 2 tbsp Thai Sweet Chilli sauce
- olive oil
- 300g lamb fillet
- 900g thin noodles
- 145g green beans
- 1 small onion
- 1 large carrot
- 3 stalks of celery
- 420g baby corn
Accompaniment
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Description
Quick and easy dish - great for a mid week summer supper
Method
-
1
Dressing:
1. Put all the ingredients for the dressing into a saucepan. Heat on a low heat and stir until the sauce forms
2. Heat a pan, filled with oil, until the oil had heated. Add the lamb and cook for 5 minutes, turning the lamb over and then cooking for another 5 minutes
3. Set aside for another 5 minutes to cool and then slice the lamb into thin slices
4. Place the noodles in a heatproof bowl and soak them in boiling water. Separate the strands and allow the bowl to stand for 5 minutes. After 5 minutes, drain them well
5. Repeat the process with beans: put them in a heatproof bowl, soak with boiling water and allow them to stand, this time for 3 minutes. Rinse the beans under cold water before draining.
6. Place the noodles, vegetables and lamb on the plates: and pour the dressing over the salad.
NUTRITIONAL INFORMATION: 591 Calories, 98g of carbohydrates, 31g of protein, 8g of fat, firbe, zinc, iron, calcium
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