Lamb with Buckwheat Noodles and Tomato Dressing Recipe

Introduction

This vibrant lamb dish pairs tender, juicy meat with nutty buckwheat noodles and a fresh, tangy tomato dressing. It’s a flavorful, colorful meal that’s perfect for a quick weeknight dinner or a light weekend feast.

Ingredients

• 12 cherry tomatoes, quartered
• 1 tsp fish sauce
• Juice and zest of 1 lime
• 1 tbsp sweet chilli sauce
• 100g buckwheat noodles
• 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

Instructions

1. Step 1: In a bowl, lightly squash the quartered cherry tomatoes with the fish sauce, lime juice, lime zest, and sweet chilli sauce to create the tomato dressing.
2. Step 2: Cook the buckwheat noodles according to the package instructions. Drain and set aside.
3. Step 3: Heat the rapeseed oil in a wok over medium-high heat. Stir-fry the sliced red onion, carrot matchsticks, and red pepper for about 5 minutes, or until they start to soften.
4. Step 4: Add the shredded white cabbage to the wok and cook for a few more minutes until all the vegetables are tender. Remove the vegetables from the wok and set aside.
5. Step 5: Add the diced lamb to the wok and cook for 5 to 8 minutes, stirring occasionally, until the meat is tender and juicy but still pink inside.
6. Step 6: Remove the wok from the heat. Toss in the cooked noodles, the sautéed vegetables, the tomato dressing, and the chopped fresh mint. Mix everything well to combine, then serve immediately.

Tips & Variations

• Go light on the fish sauce since it is very salty; you can always add more after tasting if needed.
• For a vegetarian version, replace lamb with firm tofu and use soy sauce instead of fish sauce.
• Add a handful of crushed peanuts or toasted sesame seeds on top for extra texture and flavor.
• If you prefer more heat, increase the amount of sweet chilli sauce or add a fresh sliced chili to the vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or microwave until warmed through. The noodles may absorb sauce and become soft, so add a splash of water when reheating if needed to loosen the dish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular noodles instead of buckwheat noodles?

Yes, you can substitute buckwheat noodles with rice noodles, soba, or even thin egg noodles depending on what you have available.

How can I tell when the lamb is cooked properly?

Lamb loin cooks quickly; aim for it to be tender and still slightly pink inside for the best texture and flavor. Overcooking can make it tough, so check early and remove from heat once cooked through but juicy.

Lamb with Buckwheat Noodles and Tomato Dressing Recipe

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★★★★★

4.6 from 109 reviews

• Author: Ben
• Total Time: 30 minutes
• Yield: 2 servings 1x

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Description

A vibrant and healthy dish featuring tender lamb loin fillet stir-fried with fresh vegetables and buckwheat noodles, all tossed in a zesty tomato dressing infused with lime, sweet chili, and fish sauce for a burst of Southeast Asian flavors.

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Ingredients

Scale 1x2x3x

Tomato Dressing

• 12 cherry tomatoes, quartered
• 1 tsp fish sauce
• Juice and zest of 1 lime
• 1 tbsp sweet chilli sauce

Main Ingredients

• 100g buckwheat noodles
• 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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Instructions

1. Prepare Tomato Dressing: Lightly squash the quartered cherry tomatoes in a bowl and mix in the fish sauce, lime juice, lime zest, and sweet chilli sauce to create a fresh and tangy dressing.
2. Cook Noodles: Cook the buckwheat noodles according to the package instructions, usually boiling them until tender. Drain and set aside.
3. Stir-Fry Vegetables: Heat the rapeseed oil in a wok over medium-high heat. Add the sliced red onion, carrot matchsticks, and red pepper slices. Stir-fry for about 5 minutes until the vegetables begin to soften.
4. Add Cabbage: Add the shredded white cabbage to the wok and continue cooking for a few more minutes until all the vegetables are tender but still crisp. Remove the vegetables from the wok and set aside.
5. Cook Lamb: In the same wok, add the diced lamb loin fillet. Cook for 5 to 8 minutes until the lamb is cooked through but remains tender and juicy. Avoid overcooking to maintain juiciness.
6. Toss and Serve: Remove the wok from the heat and return the cooked vegetables and noodles to the pan. Add the tomato dressing and chopped fresh mint. Toss everything together gently to combine all flavors. Serve immediately.

Notes

• Use fish sauce sparingly as it is high in salt; adjust according to taste.
• For best results, do not overcook the lamb to keep it tender.
• Fresh mint adds a refreshing contrast to the warm lamb and spicy dressing.
• Buckwheat noodles bring a nutty flavor that complements the lamb well but can be substituted with rice noodles if desired.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Southeast Asian Fusion

Keywords: Lamb stir fry, buckwheat noodles, tomato dressing, Southeast Asian recipe, quick dinner, healthy lamb recipe, fresh mint, sweet chili sauce, lime zest