Healthy Recipe

Chef Ray: Thai Lamb & Rice Noodle Salad

BBQ flavours mixed with Asian spiciness combine in this salad that is packed full of freshness and flavour.

Thai Lamb & Rice Noodle Salad

BBQ flavours mixed with Asian spiciness combine in this salad that is packed full of freshness and flavour.
Keyword: Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Thai Lamb & Rice Noodle Salad
Servings: 4

Ingredients

  • 150 g rice stick noodles
  • 125 g 4x lamb leg steaks or lamb loins
  • 50 g red Thai curry paste
  • 3 different-coloured capsicums cut into wedges
  • oil spray
  • 1 cos lettuce washed, leaves separated
  • 300 g 2x cherry tomatoes some cut in half
  • 1 telegraph cucumber sliced thickly
  • 1 large red onion finely sliced
  • 1 Tbsp liquid honey warmed
  • 2 Tbsp lime or lemon juice
  • 3 Tbsp peanut oil
  • ¼ cup fresh mint chopped

Instructions

  • Cook rice noodles in boiling salted water for 6 minutes. Drain and refresh in cold water. Drain again and dry off with a tea towel or paper towel before using. Place lamb in dish and cover with curry paste. Leave to infuse while cooking vegetables.
  • Spray capsicums lightly with oil then transfer to open grill. Turn to ensure even cooking. Remove after 2-3 minutes whilst still firm but seared. Brown lamb: first spray hot barbecue plate with oil, add lamb and cook each side for 3 minutes. Remove, cover with tinfoil and rest for 2 minutes.
  • Line a long platter with cos leaves. layer rice noodles over the base. Scatter over tomatoes, cucumber, grilled capsicums and red onions. Slice lamb into thick slices and pile on top.
  • Combine honey, lime juice, oil and whisk well. Pour dressing over salad and top with mint.

Notes

From: Sunderland, Tracey (Jan 2013)  in: BBQ Crowd-Pleasers Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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If you enjoyed this recipe here is one I published last year:

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