Lamb leftovers ………….. recipe 1: Crunchy Lamb Noodle Salad
This was really gorgeous and took about 15 minutes to chuck together! We got the recipe from the Save with Jamie book, and adapted it slightly.
Start by making a dressing with some chopped ginger (about a tsp), half a red chilli, chopped, a tbsp of oil and red wine vinegar and a couple of tbsps of soy sauce. Oh and I added a dash of sesame oil.
Next make a nice crunchy salad by speed peeling some carrot, chopping a cucumber, slicing some fennel and shredding a bit of lettuce. I added some rocket as we had some that needed using up. Oh and chuck in any fresh mint leaves you have left. Add half of your dressing a give it a toss 😉
Next pop some noodles in a pan to boil, and while they’re cooking shred up some of your lamb (we used about 200g for the two of us), and add a little oil (or lamb dripping if you’ve got some) to a frying pan and get it hot.
Chuck in the lamb and stir fry it until it’s hot through and crispy at the edges. Add a splash of sweet chilli sauce to coat and then some sesame seeds (about a tbsp). Once it’s all sticky and crunchy and your noodles are cooked, pile it all together. Top with the other half of the chilli, sliced and more dressing if you fancy.
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