Lamb with buckwheat noodles & tomato dressing

Lamb with buckwheat noodles & tomato dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 15 mins Cook: 25 mins


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: per serving

  • kcal477
  • fat12g
  • saturates3g
  • carbs60g
  • sugars22g
  • fibre8g
  • protein30g
  • salt1.2g


  • 12 cherry tomatoes, quartered
  • 1 tsp fish sauce
    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



    The same shape, but smaller than…

  • 1 tbsp sweet chilli sauce
  • 100g buckwheat noodle
  • 2 tsp rapeseed oil
    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



    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 1 year old; between 1 and 2 years old you will find it sold as…

  • 4 tbsp chopped fresh mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Diane Carew's picture
Diane Carew
15th Aug, 2019
This was definitely restaurant quality recipe. I read previous review about time chopping veg so I bought hot and spicy stir fry mix from Sainsbury’s But followed the rest of the recipe. It definitely has the WOW factor!
19th Aug, 2015
The taste of this recipe is fantastic but be warned - this takes AGES to make! It says it takes 25 minutes but if you look at the cooking times, those alone take almost 20 minutes so the 25 minutes doesn't take into account the time to cut carrots into batons or shred the cabbage etc ...
4th May, 2015
I made courgetti instead of noodles to lower the calories and carbs.
18th Jan, 2014
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.
11th Jan, 2014
Really really delicious. Added broccoli and used soba noodles but otherwise as per recipe. The kids (nearly 2 and nearly 4) demolished it.
30th Oct, 2015
I don't have any fish sauce, if I proceed will it ruin the dish?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?