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:
- 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.
- Meanwhile, boil, steam or microwave beans until just tender. Drain. Refresh under cold water. Drain.
- Meanwhile, cook noodle according to package instructions. Drain well.
- 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.
- 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