Ingredients
Equipment
Method
- Start by cooking the buckwheat noodles. Bring a large pot of salted water to a boil and add the noodles. Cook for 8–10 minutes until al dente, then drain and rinse under cold water. Set aside.
- In a frying pan over medium heat, add olive oil. Once heated, add the diced lamb shoulder and season with salt, pepper, cumin, and orange zest. Cook for about 10–12 minutes, until the lamb is browned and cooked through.
- In the same pan, add the sliced bell peppers to the lamb, stirring frequently. Cook for an additional 5 minutes until the peppers are tender yet still vibrant.
- In a mixing bowl, combine the cooked buckwheat noodles with the lamb and bell peppers. Gently toss everything together to ensure an even distribution of flavors.
- For assembly, place a layer of lettuce leaves at the bottom of a bento box or serving dish. Spoon the noodle-lamb mixture over the lettuce.
- Finish by drizzling tahini over the top and sprinkling with chopped mint. Optionally, add scallions and almonds for garnish.
- Serve immediately or allow to cool slightly before covering and storing.
Nutrition
Notes
Feel free to swap the lamb for chicken or tofu for a different protein source — both work wonderfully!
When it comes to vegetables, any fresh seasonal produce you enjoy can be added to the mix.
For storage, keep the assembled bento box in the refrigerator for up to 3 days.
Just remember to add the tahini just before serving to keep everything crisp and fresh.
Enjoy being creative with your bento box!
When it comes to vegetables, any fresh seasonal produce you enjoy can be added to the mix.
For storage, keep the assembled bento box in the refrigerator for up to 3 days.
Just remember to add the tahini just before serving to keep everything crisp and fresh.
Enjoy being creative with your bento box!