Spicy Thai lamb & Noodle Salad final 2.p

Lamb Me Your Recipe:

Spicy Thai Lamb And Noodle Salad

Preparation: 15 minutes

Cooking time: 15 minutes


  • 500g lamb rump steaks, fat trimmed

  • 200g dried thin rice noodles

  • 1 small red onion, thinly sliced

  • 150g snow peas, trimmed, thinly sliced

  • 200g cherry tomatoes, halved

  • 1 large Lebanese cucumber, peeled into ribbons

  • 1 small oakleaf or butter lettuce, leaves torn

  • ½ cup mint leaves

  • ½ cup coriander leaves

  • Juice of 1 lime

  • 2 tbsp sweet chilli sauce

  • 1 tbsp sesame oil

  • 1 tbsp soy sauce

  • 1 tbsp fish sauce

  • ¼ cup unsalted cashews, toasted, roughly chopped
    Birds eye chillies, thinly sliced, snow pea sprouts, to serve


  1. Lightly spray a char-grill pan with oil and heat over medium-high heat. Season lamb and cook for 2-3 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice.

  2. Prepare noodles according to packet instructions. Drain well. Transfer to a large bowl. Add lamb, onion, snow peas, tomatoes, cucumber, lettuce and herbs. 

  3. In a medium jug whisk lime juice, sweet chilli sauce, oil, soy and fish sauces. Add ¾ of dressing to salad. Toss to combine. 

  4. To serve, place noodles on a large platter. Top with lamb salad. Serve sprinkled with cashews, chilli and snow pea sprouts with extra dressing on the side.


  • You can use lamb fillets, backstrap or lamb leg steaks instead of rump steaks.

  • Use long red or green chillies for less heat.

  • Add extra vegetables, if desired – such as thinly sliced capsicum or carrot.

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