Ingredients
¾ cup CARNATION Light & Creamy Evaporated Milk
1 coconut essence
2 tbsp reduced-fat peanut butter
1 tbsp soy sauce
2 tbsp sweet chilli sauce
olive or canola oil spray
300g lamb fillets
trimmed
900g fresh thin hokkien noodles
150g green beans
cut diagonally
1 small red onion
cut into wedges
3 stalks celery
cut diagonally
400g canned baby corn
drained, spears halved lengthways
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 small saucepan
- 1 non-stick frying pan
- 1 large heatproof bowl
- 1 small heatproof bowl
- 1 fork
- 1 plate
- 1 foil
Instructions
- Place all the dressing ingredients in a small saucepan and stir over low heat until combined. Set aside.
- Spray a non-stick frying pan with oil and heat.
- Add lamb and cook for 5 minutes on each side.
- Transfer to a plate, cover loosely with foil, set aside for 5 minutes, then cut into thin slices.
- Meanwhile, place noodles in a large heatproof bowl, cover with boiling water.
- Gently separate the strands using a fork and stand for 5 minutes.
- Drain well.
- Place beans in a small heatproof bowl, cover with boiling water, stand for 3 minutes.
- Drain, rinse under cold water and drain well.
- Arrange noodles, vegetables and lamb on serving plates, and drizzle with dressing.
- Garnish with flat parsley leaves, if desired.
Notes
Tip
Garnish with flat parsley leaves, if desired.
