Lamb with buckwheat noodles & tomato dressing

4 of 5-a-day fibre folate stir fry supper vitamin c

N/A

Source

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

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.