Lamb with buckwheat noodles & tomato dressing

A bowl of salad 7-A-Day Recipes

Preparation and cooking time

  • 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

Nutrient Unit
kcal 477
fat 12g
saturates 3g
carbs 60g
sugars 22g
fibre 8g
protein 30g
salt 1.2g
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  • 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
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  • 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.

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