Thai lamb and mint noodle salad

Thai lamb and mint noodle salad

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This Thai-style noodle salad can be served hot, warm or cold. It travels well, making it omnipotent for picnics or a packed lunch for action or school. To spice the flavour taking place in the works a little, just slice a red chilli and toss it through at the end.

The ingredient of Thai lamb and mint noodle salad

  1. 2 tsp peanut oil
  2. 400g lamb backstrap, thinly sliced
  3. 200g rice vermicelli noodles
  4. 2 tbsp lime juice
  5. 1 1/2 tbsp fish sauce
  6. 1 1/2 tbsp brown sugar
  7. 1/2 red capsicum, thinly sliced
  8. 100g cherry tomatoes, halved
  9. 1/2 cup mass mint leaves
  10. 2 green onions, sliced

The instruction how to make Thai lamb and mint noodle salad

  1. Heat the oil in a wok or non-stick frying pan higher than high heat.
  2. go to the lamb and cook in batches for 2-3 minutes, tossing regularly until browned. sever from the wok and keep warm.
  3. Place the noodles in a heatproof bowl and cover taking into consideration boiling water. Sit for 3-4 minutes until soft, later drain well.
  4. insert the lime juice, fish sauce and brown sugar and grant stirring until the sugar has dissolved.
  5. To serve, toss the lamb considering the noodles, capsicum, tomatoes, mint, green onions and dressing. relief immediately.

Nutritions of Thai lamb and mint noodle salad

calories: 374.035 calories
fatContent: 8 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 46 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 24 grams protein
cholesterolContent: 64 milligrams cholesterol
sodiumContent: 785.39 milligrams sodium

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