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

Directions

  1. 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
  2. Whisk together the remaining dressing ingredients until sugar is dissolved.  Pour over the cucumber and allow to marinate for 5-10 minutes.
  3. 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.
  4. Combine the noodles, lamb, cucumber with dressing and toss with chopsticks or tongs.  Serve into bowls and scatter with the nuts.
Vietnamese-style Lamb, Cashew and Noodle Salad

Nutritional Information

Based on 4 servings.

Per serving:

Calories

400

Total Fat     

22g

Saturated Fat  

9g

Monounsaturated Fat

10g

Polyunsaturated Fat

2g

Cholesterol

85mg

Sodium

550mg

Carbohydrates

23g

Dietary Fiber      

2g

Protein

25g