Ingredients

12   Lamb cutlets 2 tbsp   soy sauce 200 g   vermicelli noodles, soaked until tender 1/2 cup   sweet chilli sauce 1/2 cup   lime juice (about 3 limes) 2 tbsp   Extra soy sauce 2   Lebanese cucumbers, peeled, halved, seeded and sliced 1/3 cup   cup tightly packed coriander leaves

Method

1.   Combine Lamb cutlets and soy. Soak noodles in boiling water for 5 minutes, then drain well. Snip noodles with scissors into smaller lengths. 2.   Preheat a non-stick frying pan or barbecue until moderately hot. Cook the Lamb for 2-3 minutes each side or until cooked to your liking. 3.   Turn once only. Cover loosely with foil and rest for 3 minutes before serving. 4.   Combine chilli sauce and juice. Place half into 4 dipping bowls. Combine the remaining mixture with extra soy and sugar and toss together with noodles, cucumber and coriander. Serve cutlets on top of noodle salad with the dipping mixture on the side.