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Photo of Thai lamb and noodle salad by WW

Thai lamb and noodle salad

Total Time
30 min
20 min
10 min
This zesty and fresh salad is topped with roasted peanuts and coriander for even more flavour.


Lean lamb fillet, raw

400 g

Green beans

150 g, trimmed, halved

Dry rice noodles

120 g, vermicelli-style

Cherry tomatoes

250 g, halved

Lebanese cucumber

1 medium, cut into 2cm pieces

Red onion

½ medium, thinly sliced

Mixed salad leaves

2 cup(s)

Fresh mint


Soy sauce

1 tbs

Fish sauce

1 tbs

Sweet chilli sauce

2 tbs

Lime juice

2 tbs

Sesame oil

3 tsp

Roasted peanuts

2 tbs, unsalted, chopped

Fresh coriander

cup(s), chopped

Oil spray

1 x 3 second spray(s)


  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.


TIP: You can use lamb fillets or backstrap (eye of loin) instead of lamb leg steaks.