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Curried Noodle Salad with Roast Lamb

Yield 6 servings (serving size: 1 1/3 cups)
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.

Ingredients

  • 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 1/2 cups shredded Simple Roasted Leg of Lamb (about 6 ounces)
  • 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

Nutrition 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

How to Make It

  1. Combine first 10 ingredients.

  2. 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.