Lamb & Noodle Salad

• 300g of trim lamb fillet
• Olive Oil Spray
• 900g of Hokkien noodles
• 150g of green beans cut diagonally
• 1 red onion cut into thin wedges
• 1 large carrot halved lengthways, finely sliced diagonally
• 3 stalks of celery, thinly sliced
• 400g can of baby corn.

Dressing

185ml Carnation Light and Creamy

1 teaspoon coconut essence

2 tablespoons peanut butter

1 tablespoon soy sauce

2 tablespoons sweet chilli sauce

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

Spray a nonstick pan with oil and heat.

Add lamb and cook a 5 minutes or each side. Transfer to a plate cover loosely with foil.

Set aside for 5 minutes to rest.

Place Noodles in a bowl and cover with boiling water and separate loosely.

Stand for 5 minutes in boiling water.   Then drain.

Arrange the noodles , lamb and vegetables on plates and drizzle with dressing.