Vietnamese-style Lamb, Cashew and Noodle Salad

Fresh basil, mint and cucumbers add a cool, light taste to this summer salad.

Ingredients

1 pound lamb loin or fillet (you could also use beef)

¼ cup chopped cashews

NOODLE SALAD:

4 ounces cellophane or glass noodles (or preferred noodles)

2 green onions, sliced

½ cup each roughly chopped basil and mint

1 Persian cucumber, shaved thinly with a mandolin or vegetable peeler

DRESSING:

1 small hot red chili, finely chopped

Juice of ½ lime

1 tablespoon rice wine

1 tablespoon fish sauce

1 tablespoon hot water

1 teaspoon palm or brown sugar

To make the noodle salad, place noodles in a large dish, cover with hot water and allow to soak for 4 minutes or until tender. Drain and rinse well with cold water. Drain again and cut into desired sized pieces and combine with the onions and herbs
Whisk together the remaining dressing ingredients until sugar is dissolved. Pour over the cucumber and allow to marinate for 5-10 minutes.
Brush the lamb with oil and season. Heat a cast iron grill or pan over medium high heat and grill for 3-4 minutes each side for medium rare or until cooked as desired. Transfer to a plate, cover loosely with foil and let stand for 10 minutes. Slice thinly.
Combine the noodles, lamb, cucumber with dressing and toss with chopsticks or tongs. Serve into bowls and scatter with the nuts.

Based on 4 servings.

Per serving: