Lamb with buckwheat noodles & tomato dressing

Lamb with buckwheat noodles & tomato dressing

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
477
protein
30g
carbs
60g
fat
12g
saturates
3g
fibre
8g
sugar
22g
salt
1.2g

Ingredients

  • 12 cherry tomatoes, quartered
  • 1 tsp fish sauce
  • juice and zest 1 lime
  • 1 tbsp sweet chilli sauce
  • 100g buckwheat noodles
  • 2 tsp rapeseed oil
  • 1 red onion, halved and sliced
  • 1 carrot, cut into matchsticks
  • 1 red pepper, deseeded and sliced
  • 100g shredded white cabbages
  • 200g lean lamb loin fillet or steaks, diced
  • 4 tbsp chopped fresh mint

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Method

  1. Lightly squash the tomatoes with the fish sauce, lime juice and zest, and the chilli sauce. Cook the noodles following pack instructions.
  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 from Good Food magazine, February 2014

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Comments

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llighton's picture

Had as part of the Good Food healthy eating plan. Really tasty and good sized portions. Would make this again whether or not I was aiming to eat healthily.

ishouldbeeating's picture

Really really delicious. Added broccoli and used soba noodles but otherwise as per recipe. The kids (nearly 2 and nearly 4) demolished it.

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