Asian noodle salad with lamb satay

A few days ago i was invited for a workshop which introduced me to the world of celtic lamb. Lamb scores the highest on my meat list, with his soft bite and sweet aftertaste.
I learned to pair the aromatic lamb with many different tastes. This is why I wanted to intrigue you with this Asian style salad, I bet you never tasted it like this before.
I served the rice noodles with a lip-smacking ginger sauce crowded with thinly-sliced spring veggies and, most wonderfully, finished off with a juicy lamb satay to make the salad rich and hearty.
I never tried lamb combined with Asian food before and as much to my surprise as anyone else it turned out to be perfect! I incorporated some measure of soy sauce, ginger, garlic, lime and a touch of honey into the dressing for a fresh, slightly sweet taste. I thought that flavor base would be the key, along with a quick sear of the lamb and some cilantro for flavor.
All it takes is some good celtic lamb, rice noodles, crispy veggies and flavorful condiments, and you’re a paltry 30 minutes or less from one of the best noodle salads I’ve ever made at home. I have a feeling it’s going to be one of our favorites from now on. I hope you’ll love it as much as I do.

Ingredients

• 250 g rice noodles
• 500 g lamb
• 100 g baby corn
• 100 g baby green asparagus
• 100 g  sugar peas
• 2 small carrots
• 6 green onions, cut into rings
• 3 tablespoons vegetable oil
• 2 tablespoons sesame seeds
• 4 tablespoons chopped cilantro leaves

ginger sauce

• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon freshly grated ginger
• 2 garlic cloves, finely chopped
• 3/4 teaspoons cayenne pepper
• cilantro stalks

vinaigrette

• juice from 2 limes
• 2 cloves garlic, finely chopped
• 1 tablespoon freshly grated ginger
• 1 stalk of lemongrass, cut into rings
• 1 chili pepper, finely chopped
• 3 tablespoons honey
• 3 tablespoons sesame oil
• 4 tablespoons soy sauce
• 5 tablespoons water

Instructions

In a bowl, combine the ingredients for the vinaigrette, set aside.
Cut the corn, asparagus, carrots and sugar snaps into matches. Drain the vinaigrette and pour onto the vegetables, add green onions. Set aside to pickle.

In a bowl combine the ingredients for the ginger sauce. Cut the lamb into small pieces, thread the pieces of lamb on skewers and drizzle with ginger sauce. Heat the oil in a pan and quickly sear the satays over high heat, pour the remaining ginger sauce and simmer for 1 minute.

In a large pot, bring salted water to a boil and cook rice noodles. Toss with the vegetables.
Serve with lamb skewers, sprinkle with sesame seeds and chopped cilantro. Enjoy!

recipe inspiration: Delhaize

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