Curried Noodle Salad with Roast Lamb

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

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Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 23%
  • Fat: 6.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 14g
  • Carbohydrate: 38g
  • Fiber: 3.9g
  • Cholesterol: 26mg
  • Iron: 2.2mg
  • Sodium: 398mg
  • Calcium: 34mg

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

Preparation

  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.
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