Rice noodles with hoisin lamb
Serves 2
A little effort
Total time:
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.
Skip to ingredients
- 125g rice noodles
- 6 cutlets lambfat trimmed off
- 1 tbsp hoisin sauce
- ½ cucumber
- 1 tsp sesame oil
- 1 tbsp rice vinegar or white wine vinegar
- 1 red chillishredded
- from a small bunch mint leaves
Nutrition: per serving
- kcal489
- fat22.4g
- saturates10.6g
- carbs55.7g
- protein19.2g
Method
step 1
Soak the rice noodles following the packet instructions then rinse with cold water and drain. Brush the lamb cutlets with the hoisin sauce. Cut the cucumber into ribbons using a peeler or sharp knife. Mix with the rice noodles and remaining ingredients. Grill the lamb for 3 minutes on each side or until cooked through but still pink. Serve with the noodles.
