Sweet chilli lamb and noodle salad
Lamb backstrap, raw
320 g, (buy 400g) fat trimmed
Dry soba noodles (100% buckwheat)
200 g, halved
Sweet chilli sauce
¼ cup(s), (60ml)
1 medium, cut into ribbons
125 g, quartered
2 individual, thinly sliced
2 tsp, toasted
1 x 3 second spray(s)
- 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.
- 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.
- 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.