Thai lamb and mint noodle salad

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.

Recipe «Thai lamb and mint noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp peanut oil, 400g lamb backstrap, thinly sliced, 200g rice vermicelli noodles, 2 tbsp lime juice, 1 1/2 tbsp fish sauce , 1 1/2 tbsp brown sugar, 1/2 red capsicum, thinly sliced, 100g cherry tomatoes, halved , 1/2 cup whole mint leaves, 2 green onions, sliced.

Ingredients:

• 2 tsp peanut oil 
• 400g lamb backstrap, thinly sliced 
• 200g rice vermicelli noodles 
• 2 tbsp lime juice 
• 1 1/2 tbsp fish sauce 
• 1 1/2 tbsp brown sugar 
• 1/2 red capsicum, thinly sliced 
• 100g cherry tomatoes, halved 
• 1/2 cup whole mint leaves 
• 2 green onions, sliced 

Instructions

1. Heat the oil in a wok or non-stick frying pan over high heat.
2. Add the lamb and cook in batches for 2-3 minutes, tossing regularly until browned. Remove from the wok and keep warm.
3. Place the noodles in a heatproof bowl and cover with boiling water. Sit for 3-4 minutes until soft, then drain well.
4. Combine the lime juice, fish sauce and brown sugar and keep stirring until the sugar has dissolved.
5. To serve, toss the lamb with the noodles, capsicum, tomatoes, mint, green onions and dressing. Serve immediately.