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: per serving
- kcal477
- fat12g
- saturates3g
- carbs60g
- sugars22g
- fibre8g
- protein30g
- salt1.2g
Ingredients
- 12 cherry tomatoes, quartered
- 1 tsp fish sauce
Fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- juice and zest 1 lime
Lime
ly-mThe same shape, but smaller than…
- 1 tbsp sweet chilli sauce
- 100g buckwheat noodle
- 2 tsp rapeseed oil
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
Carrot
ka-rotThe 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
Lamb
laamA lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 4 tbsp chopped fresh mint
Mint
mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
Method
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.
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