- 12 cherry tomatoes, quartered
- 1 tsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- juice and zest 1 lime
The same shape, but smaller than…
- 1 tbsp sweet chilli sauce
- 100g buckwheat noodle
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 red onion, halved and sliced
- 1 carrot, cut into matchsticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 red pepper, deseeded and sliced
- 100g shredded white cabbage
- 200g lean lamb loin fillet or steaks, diced
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 4 tbsp chopped fresh mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Lightly squash the tomatoes with the fish sauce, lime juice and zest, and the chilli sauce. Cook the noodles following pack instructions.
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.
Go light on the fish sauceFish sauce is very high in salt, so don't be tempted to add any more.