Lamb & noodle salad 2

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

Ingredients

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

Salad:

• 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

Method

1. Place all the dressing ingredients in a small saucepan and stir over low heat until combined.
2. Set aside.
3. Spray a nonstick frying pan with oil and heat.
4. Add lamb and cook for 5 minutes on each side.
5. Transfer to a plate, cover loosely with foil, set aside for 5 minutes, then cut into thin slices.
6. Meanwhile, place noodles in large heatproof bowl, cover with boiling water.
7. Gently separate the strands using a fork and stand for 5 minutes.
8. Drain well.
9. Place beans in a small heatproof bowl, cover with boiling water, stand for 3 minutes.
10. Drain, rinse under cold water and drain well.
11. Arrange noodles, vegetables and lamb on serving plates, and drizzle with dressing.
12. Garnish with flat-leaf parsley leaves, if desired.

Nutrition

Australian Institute of Sport - From the "Survival from the Fittest" cookbook05 Nov 2018, Soups and Salads, survival-from-the-fittestSoups and Salads