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Sweet chilli lamb and noodle salad

Sweet chilli lamb and noodle salad

11
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Fresh, vibrant and full of flavour, this simple salad simply sings spring.

Ingredients

Lamb backstrap, raw

320 g, (buy 400g) fat trimmed

Dry soba noodles (100% buckwheat)

180 g

Green string beans

200 g, halved

Sesame oil

1 tbs

Sweet chilli sauce

¼ cup(s), (60ml)

Lime juice

2 tbs

Lebanese cucumber

1 medium, cut into ribbons

Cherry tomatoes

125 g, quartered

Green shallot(s)

2 individual, thinly sliced

Snow pea sprouts

50 g

Sesame seeds

2 tsp, toasted

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 10 minutes before slicing thinly.
  2. Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add beans for last 2 minutes of cooking. Drain. Rinse under cold water. Drain.
  3. Whisk oil, sauce and juice in a large bowl until combined. Add cucumber, tomatoes, shallots, sprouts, noodles, beans and lamb. Toss gently to combine. Sprinkle with sesame seeds to serve.

Notes

TIPS: To toast sesame seeds, toss them in a small non-stick frying pan over medium heat until light golden. Use a vegetable peeler to cut cucumber into thin ribbons.

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