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Ingredients

  • 125g rice noodles
  • 6 cutlets lamb, fat trimmed off
  • 1 tbsp hoisin sauce
  • ½ cucumber
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar or white wine vinegar
  • 1 red chilli, shredded
  • from a small bunch mint leaves

Method

  • STEP 1

    Soak the rice noodles following the packet instructions then rinse with cold water and drain. Brush the lamb cutlets with the hoisin sauce. Cut the cucumber into ribbons using a peeler or sharp knife. Mix with the rice noodles and remaining ingredients. Grill the lamb for 3 minutes on each side or until cooked through but still pink. Serve with the noodles.

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