I made Jamie Oliver’s PUNCHY CRUNCHY LAMB NOODLE SALAD
This week I made Jamie Oliver’s PUNCHY CRUNCHY LAMB NOODLE SALAD.
I had been craving a zesty noodle salad since last summer. And this totally hit the spot. I was so delighted to have leftovers for lunch!
Jamie Olivers Recipe called for Roast Lamb leftovers. However I cooked some Lamb Shanks in the slow cooker and they were a perfect match with this delicious salad too.
Jamie Olivers energy is just so positive and uplifting. And I can feel his vibe when reading his recipe books. I have been loving the Lamb Chapter in the “Save with Jamie” Recipe book I have borrowed from the library. I love it so much I will be getting my own copy.
As well as Jamie Olivers amazing Punchy Crunchy Lamb Noodle Salad, I have cooked Mothership Sunday Roast Lamb and Bad Boy BBQ Burritos. All amazing! I have falled back in love again with mint sauce.
So here is my version of Jamie Olivers Punchy Crunchy Lamb Noodle Salad.
Punchy Crunchy Lamb Noodle Salad
I had been craving a zesty noodle salad since last summer. And this totally hit the spot. I was so delighted to have leftovers for lunch!
Jamie Olivers Recipe called for Roast Lamb leftovers. However I cooked some Lamb Shanks in the slow cooker and they were a perfect match with this delicious salad too.
Ingredients
- 2 Peppermint Ridge Farm Co Lamb Shanks
- 1 Onion, chopped
- 3 garlic cloves, chopped
- Parsley, chopped
- 1 tablespoon dried ginger
- 1 cup beef bone broth or stock
- Olive Oil
- Salt & Pepper
- 1 thumb size pieces of ginger
- 1 fresh chilli
- 6 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 4 tablespoons soy sauce
- 250g Vermicelli Noddles
- 2 carrots
- 1 cucumber
- 2 cos lettuces
- 1 bunch fresh mint
- Shredded Lamb from 2 X Lamb Shanks
- 2 tablespoon sesame seeds
Instructions
- Put in the Instant Pot Lamb Shanks, onion, garlic, parsley, dried ginger, bone broth, olive oil, salt and pepper. Close the lid and vent. Put on high pressure and cook for 40 minutes. Until the Lamb Shanks are cooked throughly and tender for easy shredding.
- Dressing - Peel and grate ginger. Finely chop chilli. In a small jug mix together ginger, chilli, oil, vinegar and soy sauce.
- Put noodles in a bowl and cover with boiling water. Soak until soft.
- Use veggie peeler to peel carrot ribbons. Chop cucumber with crinkle cut knife.
- Warm a frying pan. Add olive oil, then lamb chunks, and 1 tablespoon sesame seeds. Fry until lamb is crispy and sesame seeds are golden.
- Get a platter and start to layer large pieces of cos lettuce, drained noodles, carrot, cucumber, crunchy lamb, dressing and chilli slices. Sprinkle with sesame seeds and picked mint leaves.
For our kids, a deconstructed version of this salad is what rolls best. With the dressing in a separate little dish. So they can try different parts of the salad and taste test a new salad dressing before committing 100%!
I hope that you enjoy this lovely zesty noodle salad soon!
Love to you all, Misses Farmer X
