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
Prep:15 mins
Serves 2
12 cherry tomatoes, quartered1 tsp fish saucejuice and zest 1 lime1 tbsp sweet chilli sauce100g buckwheat noodle2 tsp rapeseed oil1 red onion, halved and sliced1 carrot, cut into matchsticks1 red pepper, deseeded and sliced100g shredded white cabbage200g lean lamb loin fillet or steaks, diced4 tbsp chopped fresh mint
STEP 1Lightly squash the tomatoes with the fish sauce, lime juice and zest, and the chilli sauce. Cook the noodles following pack instructions.STEP 2Meanwhile, 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.
