Dinner

Lamb with Buckwheat Noodles & Tomato Dressing Recipe

BySophie Carsel November 19, 2025November 19, 2025

Introduction

This vibrant lamb dish pairs tender diced lamb with nutty buckwheat noodles and a fresh tomato dressing. Bright, flavorful, and quick to prepare, it’s a perfect weeknight meal that brings together a mix of textures and zesty accents.

A gray, rustic metal bowl holds a dish with three main layers: at the bottom are light brown noodles, above them are thin red bell pepper strips and carrot sticks mixed with chopped green herbs, and on top lay several pieces of cooked brown meat. The bowl sits on a white cloth with blue stripes, and a woman's hand is grasping the bowl's handle on the right side. The background features a white marbled textured surface with a blurred glass and white plate behind the bowl. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Lightly squash the quartered cherry tomatoes in a bowl with the fish sauce, lime juice and zest, and sweet chilli sauce. Set aside to develop flavor.
Step 2: Cook the buckwheat noodles according to the package instructions. Drain and set aside.
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 until they begin to soften.
Step 4: Add the shredded white cabbage to the wok and cook for a few more minutes until tender. Remove the cooked vegetables from the pan and set aside.
Step 5: In the same pan, add the diced lamb and cook for 5-8 minutes until browned and still juicy inside. Avoid overcooking to keep it tender.
Step 6: Remove the pan from the heat and toss in the cooked noodles, stir-fried vegetables, tomato dressing, and chopped fresh mint. Mix gently to combine all the flavors.
Step 7: Serve immediately while warm and enjoy the fresh, lively flavors.

Tips & Variations

Go light on the fish sauce as it is very high in salt; add more only if needed after tasting.
Try substituting the lamb with chicken or tofu for a different protein option.
Add a handful of toasted sesame seeds for extra texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out the lamb. Fresh mint is best added just before serving, so consider storing some separately.

How to Serve

A large textured gray metal bowl filled with a colorful stir-fry dish is set on a white cloth with blue stripes, on a white marbled surface. The dish has three main layers: at the bottom, thin brown noodles with a soft texture are spread evenly; the middle layer shows bright orange and red bell pepper strips that add a crisp look; the top layer contains tender brown pieces of meat mixed with fresh green herb leaves and small slices of white onion. The scene includes a metal spatula resting inside the bowl, with a wooden handle emerging on the right side. In the background, out of focus, there are clear glasses and white plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, rice noodles or soba noodles work well as alternatives to buckwheat noodles in this recipe.

Is it okay to prepare the tomato dressing in advance?

Yes, you can prepare the tomato dressing a few hours ahead to allow the flavors to meld, but add it to the noodles and lamb just before serving to keep the fresh taste.