This Thai-style noodle salad can be served hot, warm or cold. It travels well, making it great for picnics or a packed lunch for work or school. To spice the flavour up a little, just slice a red chilli and toss it through at the end.
- Heat the oil in a wok or non-stick frying pan over high heat.
- Add the lamb and cook in batches for 2-3 minutes, tossing regularly until browned. Remove from the wok and keep warm.
- Place the noodles in a heatproof bowl and cover with boiling water. Sit for 3-4 minutes until soft, then drain well.
- Combine the lime juice, fish sauce and brown sugar and keep stirring until the sugar has dissolved.
- To serve, toss the lamb with the noodles, capsicum, tomatoes, mint, green onions and dressing. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set