Ingredients

• oil for cooking
• 300g trim lamb fillet
• 450g fresh thin hokkien noodles
• 2 cups water, boiling
• 150g 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 on the diagonal, leaves reserved
• 115g baby corn, drained, spears halved lengthways
• parsley leaves, to serve

Dressing

• ¾ CARNATION Light & Creamy Coconut Flavoured Evaporated Milk
• 2 tbsp crunchy peanut butter
• 1 tbsp soy sauce
• 2 tbsp MAGGI Sweet Chilli Sauce

Method

1. Place all the dressing ingredients in a small non-stick saucepan and stir over low heat until combined and just warmed through. Be sure not to let it boil as the mixture will separate. Set aside.
2. Heat oil in a medium non-tick frying pan over medium to high heat.
3. Add lamb and cook for 3 minutes on each side.
4. Transfer to a plate, cover loosely with foil, set aside for 5 minutes, then cut into thin slices.
5. Meanwhile, place noodles in large heatproof bowl, cover with boiling water.
6. Gently separate the strands using a fork and stand for 5 minutes. Drain well.
7. Place beans in a small heatproof bowl, cover with boiling water, stand for 1 minute.
8. Drain, rinse under cold water and drain well.
9. Arrange noodles, vegetables and lamb on serving plates and drizzle with dressing.
10. Top with parsley and reserved celery tops if desired.