Lamb with buckwheat noodles & tomato dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 12 cherry tomatoesquartered
- 1 tsp fish sauce
- juice and zest 1 lime
- 1 tbsp sweet chilli sauce
- 100g buckwheat noodle
- 2 tsp rapeseed oil
- 1 red onionhalved and sliced
- 1 carrotcut into matchsticks
- 1 red pepperdeseeded and sliced
- 100g shredded white cabbage
- 200g lean lambloin fillet or steaks, diced
- 4 tbsp chopped fresh mint
Nutrition: per serving
- kcal477low
- fat12glow
- 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.
