1

Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest lamb for 5 minutes before slicing thinly.

2

Meanwhile, boil, steam or microwave beans until just tender. Drain. Refresh under cold water. Drain.

3

Place noodles in a large heatproof bowl and cover with boiling water. Soak for 5 minutes or until softened. Rinse under cold running water. Drain well. Using scissors, cut noodles into 6cm lengths. Transfer to a medium bowl.

4

Place lamb, beans, tomatoes, cucumber, onion, lettuce and mint in a large bowl. Whisk soy, fish and sweet chilli sauces, juice and oil in a medium jug. Add three-quarters of the dressing to the lamb mixture. Toss to combine.

5

Add remaining dressing to noodles. Toss to combine. Divide noodles among plates. Top with lamb salad. Serve sprinkled with peanuts and coriander.