Curried Noodle Salad with Roast Lamb

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Udon noodles can be found in Asian markets and many large supermarkets; spaghetti is a good substitute. The flavor intensifies as the salad chills--it's actually better the next day.
6 servings (serving size: 1 1/3 cups)


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1/3 cup rice vinegar
2 tablespoons fresh lime juice
1 tablespoon dark sesame oil
1 tablespoon honey
1 teaspoon curry powder
2 teaspoons grated peeled fresh ginger
1 teaspoon chile garlic sauce (such as Lee Kum Kee)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
8 ounces uncooked udon noodles (thick, round Japanese wheat noodles) or spaghetti
1 cup (3-inch) julienne-cut seeded plum tomato
1 cup chopped peeled mango
1/2 cup shredded carrot
1/2 cup thinly sliced green onions
1/2 cup (2-inch) julienne-cut seeded peeled cucumber
1/3 cup thinly sliced fresh basil


Combine first 10 ingredients.

Cook noodles in boiling water 10 minutes or until tender. Drain and rinse with cold water; drain. Place noodles in a large bowl; stir in Simple Roasted Leg of Lamb and the remaining ingredients. Drizzle with dressing, and toss to coat. Cover and chill.

Created date

April 2005

Nutritional Information

Calories 268
Caloriesfromfat 23 %
Fat 6.9 g
Satfat 1.7 g
Monofat 2.4 g
Polyfat 1.3 g
Protein 14 g
Carbohydrate 38 g
Fiber 3.9 g
Cholesterol 26 mg
Iron 2.2 mg
Sodium 398 mg
Calcium 34 mg