Sweet chilli lamb and noodle salad
9
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
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