Put all the ingredients for the dipping sauce in a bowl and mix well. Set aside.
Bring a large pot of water to boil, then turn off and add noodles, stirring for about 1-2 minutes until they soften. Rinse in cold water and drain well.
Place all the prepared ingredients for the salad rolls on the table for do-it-yourself salad wraps.
Place a large bowl filled with warm water in the middle of the table. Take a rice paper wrap out and dip it in the warm water for no longer than 30 seconds (the wrap will continue to soften as you begin adding the fillings). Start with a very small amount of noodles and each filling in your wrap (don’t overfill it or it will be hard to close). Wrap up like a burrito, tucking the ends in.
Use a spoon to scoop up the dipping sauce and pour it over your salad roll (I find this easier than dipping it in the sauce, whereby some of the contents fall out into the dip).
Cut chicken into bite sized pieces and spread out on an oven tray
in a bowl mix all remaining ingredients, pour over chicken
marinade 15 minutes
broil on low for 10-20 minutes, until chicken is fully cooked
serve with kimchi cucumbers and gogi rice
Combine all ingredients in a bowl, let chill for 15 minutes before serving.
Put all ingredients in a small saucepan, bring to a boil, reduce heat and cook, covered, on low for 45 minutes.
Place the mustard seeds and olive oil in a large frying pan over medium heat until the mustard seeds begin to pop. Add the lamb and sear quickly until the outer edges are brown but the center is not yet fully cooked. Place in a large crock pot. Add all remaining ingredients except the cilantro and cook, on low, for around 6 hours. Add the chopped cilantro to the crock pot just before serving.