Lamb with buckwheat noodles & tomato dressing

• cherry tomatoes↗12

  quartered

• fish sauce↗1 tsp tsp
• juice and zest 1 lime
• sweet chilli sauce↗1 tbsp tbsp
• buckwheat noodle↗100g g
• rapeseed oil↗2 tsp tsp
• red onion↗1

  halved and sliced

• carrot↗1

  cut into matchsticks

• red pepper↗1

  deseeded and sliced

• shredded white cabbage100g g
• lean lamb↗200g g

  loin fillet or steaks, diced

• chopped fresh mint4 tbsp tbsp

Step-by-step instructions

1. 1

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

2. 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.