Rice noodles with hoisin lamb
This quick, simple supper is ready in under 30 minutes, but is packed with flavour making it feel much more luxurious. It's also a great way to use up that jar of hoisin lurking in your cupboard. Serve with the chilli and cucumber salad to cut through the sweetness.
Ingredienti
- 125 g rice noodles
- 6 cutlets lamb fat trimmed off
- 1 tbsp hoisin sauce
- 1/2 cucumber
- 1 tsp sesame oil
- 1 tbsp rice vinegar or white wine vinegar
- 1 red chilli shredded
- from a small bunch mint leaves
Preparazione
- 1
Soak the rice noodles following the packet instructions then rinse with cold water and drain.
- 2
Brush the lamb cutlets with the hoisin sauce.
- 3
Cut the cucumber into ribbons using a peeler or sharp knife. Mix with the rice noodles and remaining ingredients.
- 4
Grill the lamb for 3 minutes on each side or until cooked through but still pink.
- 5
Serve with the noodles.
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