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Sweet chilli lamb and noodle salad

Sweet chilli lamb and noodle salad

Total Time
25 min
15 min
10 min
Fresh, vibrant and full of flavour, this simple salad simply sings spring.


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)


  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.


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.