Lamb and Noodle Salad
Ingredients
185ml Light and Creamy Evaporated milk
1 teaspoon coconut essence
2 tablespoons peanut butter
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
Olive Oil spray
300g lamb fillet
900g thin hokkien noodles
150g green beans
1 onion
1 carrot
3 stalks celery
400g can baby corn
Method
Peel and chop onion, and carrot.
Drain baby corn.
Trim beans.
Chop up celery.
Place evaporated milk, coconut essence, peanut butter, soy sauce and chilli sauce in a small saucepan and stir over low heat until combined.
Set aside.
Spray a nonstick frying pan with oil and heat.
Add lamb and cook for 5 minutes on each side.
Transfer to a plate, cover loosely with foil and set aside for 5 minutes then cut into thin slices.
Meanwhile place noodles in a large heatproof bowl, cover with boiling water, stand for 3 minutes.
Drain and rinse under cold water and drain well.
Arrange noodles, vegetables and lamb on serving plates and drizzle with dressing.
Serve immediately.
