Lamb with buckwheat noodles & tomato dressing

Lamb with buckwheat noodles & tomato dressing

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

Ingredients

· 12 cherry tomatoes , quartered

· 1 tsp fish sauce

· juice and zest 1 lime

· 1 tbsp sweet chilli sauce

· 100g buckwheat noodle

· 2 tsp rapeseed oil

· 1 red onion , halved and sliced

· 1 carrot , cut into matchsticks

· 1 red pepper , deseeded and sliced

· 100g shredded white cabbage

· 200g lean lamb loin fillet or steaks, diced

· 4 tbsp chopped fresh mint

90+ Classic Comfort Food Breakfast

Method

· STEP 1

Lightly squash the tomatoes with the fish sauce, lime juice and zest, and the chilli sauce. Cook the noodles following pack instructions.

· STEP 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.