Lamb with buckwheat noodles & tomato dressing

Lamb with buckwheat noodles & tomato dressing

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(6 ratings)

Prep: 15 mins Cook: 25 mins

Easy

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
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Ingredients

  • 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
    Lime

    Lime

    ly-m

    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
    Carrot

    Carrot

    ka-rot

    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
    Lamb

    Lamb

    laam

    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
    Mint

    Mint

    mi-nt

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

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.

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Comments, questions and tips

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esmall
19th Aug, 2015
3.8
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 ...
catie74
4th May, 2015
I made courgetti instead of noodles to lower the calories and carbs.
llighton
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.
ishouldbeeating
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.
hannah.collins
30th Oct, 2015
I don't have any fish sauce, if I proceed will it ruin the dish?
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