Chilli Lime Lamb Cutlets with Coriander Noodle Salad

Marinate the lamb cutlets in 2 tablespoons of the soy sauce.

Soak the noodles in boiling water for 5 minutes, then drain well.

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Snip the noodles with scissors into smaller lengths.

Preheat a non-stick frying pan or BBQ until moderately hot.

Cook the lamb for 2-3 minutes each side or until cooked to your liking, turning only once during cooking.

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Cover loosely with foil and rest for 3 minutes before serving

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Combine the chilli sauce and lime juice and split in half, dividing one half between 4 dipping bowls.

Combine the remaining mixture with 2 tablespoons soy and sugar, and toss together with the noodles, cucumber and coriander.

Serve the cutlets on top of the noodle salad, with the dipping sauce on the side.