Curried Noodle Salad with Roast Lamb

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.