Name: Lamb with buckwheat noodles & tomato dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 12 cherry tomatoes quartered; 1 tsp fish sauce; juice and zest 1 lime; 1 tbsp sweet chilli sauce; 100g buckwheat noodle; 2 tsp rapeseed oil; 1 red onion halved and sliced; 1 carrot cut into matchsticks; 1 red pepper deseeded and sliced; 100g shredded white cabbage; 200g lean lamb loin fillet or steaks, diced; 4 tbsp chopped fresh mint

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Lamb with buckwheat noodles & tomato dressing

Lamb with buckwheat noodles & tomato dressing

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.1 out of 5.13 ratingsRate

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This stir-fry is low in fat and calories. Use a lean cut of meat and combine with plenty of vegetables to get four of your recommended 5-a-day

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Ingredients

Nutrition

Units:

MetricUS

12 cherry tomatoes

quartered
1 tsp fish sauce
juice and zest 1 lime
1 tbsp sweet chilli sauce
100g buckwheat noodle
2 tsp rapeseed oil
1 red onion

halved and sliced
1 carrot

cut into matchsticks
1 red pepper

deseeded and sliced
100g shredded white cabbage
200g lean lamb

loin fillet or steaks, diced
4 tbsp chopped fresh mint

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Nutrition: per serving

kcal477

low
fat12g

low
saturates3g
carbs60g
sugars22g
fibre8g
protein30g
salt1.2g

Method

step 1

Lightly squash the tomatoes with the fish sauce, lime juice and zest, and the chilli sauce. Cook the noodles following pack instructions.
step 2

Meanwhile, heat the oil in a wok and stir-fry the onion, carrot and pepper for 5 mins or until softening. Add the cabbage and cook for a few mins more. Remove the vegetables from the pan, add the lamb and cook for 5-8 mins so that it is still tender and juicy. Take the pan off the heat, toss in the noodles, vegetables, tomato dressing and mint, and serve.

RECIPE TIPS

GO LIGHT ON THE FISH SAUCE

Fish sauce is very high in salt, so don't be tempted to add any more.

Recipe from Good Food magazine, February 2014

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A star rating of 4.1 out of 5.13 ratings

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