Curried Noodle Salad With Roast Lamb

• 1/3 cup rice vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon dark sesame oil
• 1 tablespoon honey
• 1 teaspoon curry powder
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon chile garlic sauce (such as Lee Kum Kee)
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 8 ounces uncooked udon noodles (thick, round Japanese wheat noodles) or spaghetti
• 1 cup (3-inch) julienne-cut seeded plum tomato
• 1 cup chopped peeled mango
• 1/2 cup shredded carrot
• 1/2 cup thinly sliced green onions
• 1/2 cup (2-inch) julienne-cut seeded peeled cucumber
• 1/3 cup thinly sliced fresh basil

1. Combine first 10 ingredients.
2. Cook noodles in boiling water 10 minutes or until tender. Drain and rinse with cold water; drain. Place noodles in a large bowl; stir in Simple Roasted Leg of Lamb and the remaining ingredients. Drizzle with dressing, and toss to coat. Cover and chill.

rice vinegar, lime juice, sesame oil, honey, curry powder, fresh ginger, garlic sauce, salt, freshly ground black pepper, garlic, udon noodles, tomato, mango, shredded carrot, green onions, julienne, fresh basil

Taken from www.myrecipes.com/recipe/curried-noodle-salad-with-roast-lamb (may not work)