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