Total Time
35mins
Prep 20 mins
Cook 15 mins

found on kraft.com.au wanted to keep so i could try it.

Ingredients Nutrition

  • 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
  • 34 cup basil pesto
  • 34 cup light coconut milk
  • 14 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.