Hoi sin lamb salad
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Time to make:
25 mins, prep 10 mins, cook 15 mins
$5.77 per serve
(at time of publication)
Full ingredients list:
- 2 teaspoons caster sugar
- 1 tablespoon rice wine vinegar
- 1/4 cup gluten-free hoi sin sauce
- 300g vermicelli rice noodles
- 120g baby mesclun greens
- 2 lemons, peeled, segmented
- 1 Lebanese cucumber, halved lengthwise, thinly sliced
- cooking oil spray
- 4 x 150g lamb leg steaks
- 1 tablespoon crushed, unsalted peanuts
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine 1/4 cup water with sugar, rice vinegar and hoi sin sauce. Set aside.
Step 2 Place noodles into a heat-proof bowl and cover with boiling water. Set aside for 5 minutes, or until tender. Drain and rinse under cold water. Cut noodles into 6cm lengths and return to bowl. Add lemons, noodles, salad greens and cucumber and toss well.
Step 3 Spray a chargrill with oil and place over high heat. Cook lamb for 3–4 minutes each side for medium. Remove from pan and stand for 10 minutes. Slice thickly. Serve over vermicelli salad and drizzle with hoi sin mixture. Sprinkle with peanuts and serve.
If you can’t find a gluten-free hoi sin sauce, try chilli or satay sauce. If using alternative sauces, don’t mix with other ingredients in step 1.
About this recipe
First published: May 2010