Dressing:
185 ml CARNATION Light and Creamy Evaporated Milk
1 teaspoon coconut essence
2 tablespoons reduced-fat peanut butter
1 tablespoon soy sauce
2 tablespoons MAGGI Authentic Thai Sweet Chilli Sauce

Olive or canola oil spray
300 g trim lamb fillet
900 g fresh thin hokkien noodles
150 g green beans, cut diagonally into 4-cm lengths
1 small red onion, cut into thin wedges
1 large carrot, halved lengthways, finely sliced diagonally
3 stalks celery, thinly sliced
400 g can 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 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, set aside for 5 minutes, then cut into thin slices. Meanwhile, place noodles in 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-leaf parsley leaves, if desired.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4-6