Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 2 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
2
- 250grams kangaroo fillets
- 1 red capsicum, cut into strips
- 1 cup fresh coriander
- 1 Lebanese cucumber, cut into ribbons
- 1/2 cup mint leaves
- 125grams cherry tomatoes, quartered
- 1tablespoons lime juice
- 1tablespoons sweet chilli sauce
- 70grams rice stick noodles
- 2teaspoons olive oil
Nutrition per serving
1480kJ / 353Cal
1480 Kilojoules or 353 Calories
17% of daily energy intake*
Protein
31.1grams
Fat
6.9grams
Carbs
40.8grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook noodles in a medium saucepan of boiling water for 4 minutes or until just tender. Drain well and set aside to cool slightly.
Step 2 of 4
Meanwhile, heat half the oil in a small non-stick frying pan over medium-high heat. Add kangaroo and reduce heat slightly. Cook for 2 minutes each side for medium. Transfer to a plate, cover loosely with foil and set aside to rest.
Step 3 of 4
Combine noodles, cucumber, tomato, capsicum, coriander and mint in a bowl.
Step 4 of 4
Whisk chilli sauce, lime juice and remaining oil together. Diagonally slice kangaroo, and add to salad. Serve drizzled with dressing.
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