Curried Noodle Salad with Roast Lamb

recipe
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.

Yield:

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

Recipe from

Cooking Light

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

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 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

Preparation

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.

Judy Lockhart,

Cooking Light

May 2005
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