THAI LAMB AND NOODLE SALAD

Ingredients:

• 1 teaspoon extra virgin olive oil (7g)
• 125g low calorie Slendier Noodles, well rinsed
• 150g Lean lamb tenderloin 
• 70g Green beans, trimmed, halved
• 80g Cherry tomato, halved
• 100g cucumber, cut into 2cm pieces
• 50g Red onion, thinly sliced
• 100g Mixed salad leaves 
• 5g Fresh mint
• 1 tablespoon Soy sauce 
• 1 tablespoon Fish sauce 
• 2 tablespoons sweet chilli sauce 
• 1 teaspoon Lime juice
• 30g Fresh coriander, chopped
• Salt and pepper to taste

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. Meanwhile, cook noodle according to package instructions. Drain well.
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 coriander.

Nutrition Facts:

• Calories: 419.7 Cal
• Protein: 39.4g
• Carbs: 43.9g
• Fat: 14g