Lamb & Noodle Salad

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

INGREDIENTS

DRESSING
3/4 cup CARNATION Light & Creamy Evaporated Milk
1 tsp coconut essence
2 Tbsp reduced-fat peanut butter
1 Tbsp soy sauce
2 Tbsp sweet chilli sauce
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LAMB
Olive or Canola oil spray
300 g trim lamb fillets
900 g fresh thin hokkien noodles
150 g green beans, cut diagonally into 4cm 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

DRESSING

1. Place all the dressing ingredients in a small saucepan and stir over low heat until combined. Set aside.

LAMB

1. 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.
2. 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.
3. Place beans in a small heatproof bowl, cover with boiling water, stand for 3 minutes. Drain, rinse under cold water and drain well.
4. Arrange noodles, vegetables and lamb on serving plates, and drizzle with dressing. Garnish with flat parsley leaves, if desired.

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