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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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found on .au wanted to keep so i could try it. Ingredients:
400 g singapore noodles |
1 tablespoon oil or 1 tablespoon canola oil cooking spray |
1 red onion, cut into wedges |
300 g beef, stir-fry strips |
3 cups stir fry vegetables, such as capsicum, beans, spring onions, carrot, snow peas, cut into even sized pieces |
3/4 cup basil pesto |
3/4 cup light coconut milk |
1/4 cup sweet chili sauce |
Directions:
1. Pour boiling water over noodles, let stand 10 minutes or until soft and plump, drain.
2. Heat oil in a wok over high heat. Add the beef and cook until browned; remove. Stir-fry onion until translucent: add carrot and capsicum and cook for 2 minutes; return meat to pan, add remaining vegetables and cook for a further 2 minutes or until cooked.
3. Stir in noodles, Asian pesto spread, light coconut milk and sweet chilli sauce until warmed through and sauce has slightly thickened. Serve immediately.
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