Lamb and noodle salad

Lamb and noodle salad




  • 3/4 cup CARNATION Light & Creamy Evaporated Milk
  • 1 teaspoon coconut essence
  • 2 tablespoons reduced-fat peanut butter
  • 1 tablespoon soy sauce
  • 2 tablespoons 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


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.

Serving Suggestions


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