Ingredients

The following ingredients have 4 Servings
  • 3 tbsp Kikkoman Soy sauce
  • 1 tbsp sunflower oil
  • 1 tbsp dark brown sugar (or palm sugar or sweetener)
  • 1 cm/1/2 inch fresh ginger (grated)
  • 1 garlic clove (crushed in a garlic press)
  • 1 shallot (chopped very finely)
  • 1 red chili (deseeded and chopped finely)
  • 1/2 tsp HP brown sauce or tamarind paste
  • handful fresh coriander leaves (roughly chopped)
  • handful fresh mint leaves (roughly chopped)
  • Juice of 1 small lime
  • ––––––
  • 400 g | 14oz shirataki miracle noodles
  • 900 g 2lbs butterflied leg of lamb (or use leftover roast lamb)
  • handful cherry tomatoes (halved)
  • 1 smal avocado (sliced)
  • handful crushed cashew nuts to serve
  • Garnish with a few mint and coriander leaves

Instruction

  • Preheat the oven to 200C (400F).
  • Season 900g (2lbs) butterflied leg of lamb with salt and pepper and drizzle with a little olive oil. Roast in the oven for 40 minutes. Rest for 10 minutes, loosely covered with foil. Slice the lamb into thin strips and set aside.
  • Mix all the ingredients for the marinade together in a bowl and set aside.
  • Rinse the miracle noodles with plenty of cold water, drain and then pat dry with kitchen towel.
  • Mix the noodles with the chopped tomatoes, avocado and lamb and then toss together with the marinade.