Thai lamb and noodle salad

Instructions

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.