12 tomatoes, quartered

1 tsp fish sauce

juice and zest 1 lime

1 tbsp low FODMAP sweet chili sauce

100g buckwheat noodle

2 tsp rapeseed oil

1 carrot, cut into matchsticks

1 red pepper, deseeded and sliced

100g shredded Chinese cabbage

200g lean lamb loin fillet or steaks, diced

4 tbsp chopped fresh mint

Serves - 2


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

Meanwhile, heat the oil in a wok and stir-fry the  carrot and pepper for 5 mins or until softening.

Add the Chinese 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.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Lamb with buckwheat noodles