The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Crispy Lamb Salad with Brown Rice Noodles & Peanut
A refreshing, Thai-style noodle salad. Starring slow-cooked British lamb, sizzled until golden. Vibrant carrot ribbons, cabbage and crunchy mangetout add a pop of colour. A sweet 'n salty peanut butter honey dressing brings everything together. Finish with a sprinkle of chives and chilli flakes, then grab your chopsticks and dig in!
Ready in 20
High protein
5 plants
Serving size
Ingredients
- ½ tsp chilli flakes
- 25g honey
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime
- 275g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 80g mangetout
- 1 red cabbage
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 carrot
- 1 handful of fresh chives
Nutritional Information
Calories: 710
Protein: 40g
Carbs: 64g
Fat: 34g
Ingredients
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 140g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 80g mangetout (use half)
- 1 red cabbage (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey (use half)
- 0.5 tsp chilli flakes (use half)
- 1 unwaxed lime (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh chives (use half)
- 1 carrot (use half)
Nutritional Information
Calories: 712
Protein: 40g
Carbs: 64g
Fat: 34g
Crispy Lamb Salad with Brown Rice Noodles & Peanut
A refreshing, Thai-style noodle salad. Starring slow-cooked British lamb, sizzled until golden. Vibrant carrot ribbons, cabbage and crunchy mangetout add a pop of colour. A sweet 'n salty peanut butter honey dressing brings everything together. Finish with a sprinkle of chives and chilli flakes, then grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a sieve & a peeler
Prep & boil
- Finely chop the chives. Peel the carrot into ribbons. Trim and finely slice the cabbage
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Add the mangetout for the final 1 min, then drain and rinse under cold water
Sizzle the lamb
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the lamb and cook for 6-8 mins, breaking it up with a spoon, until the lamb is crispy and golden. Season with salt and pepper
Make the dressing
- Meanwhile, halve the lime
- In the large bowl, mix together the peanut butter with 1 tbsp hot water (1/2 tbsp for person), until smooth. Stir in the juice from the lime, tamari, ginger & garlic paste, honey and 1 tbsp olive oil. Season with salt and pepper, and stir until smooth
Toss the salad
- When ready, add the cooked noodles, mangetout, carrot ribbons, cabbage, half the chives and half the lamb to the bowl with the dressing. Toss to coat
Plate up
- Share the noodle salad between bowls
- Top with the remaining lamb. Sprinkle over the remaining chives and the chilli flakes (for those who'd like the heat)
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