"found on kraft.com.au wanted to keep so i could try it."
1 tablespoon oil or 1 tablespoon
canola oil cooking spray
red onion, cut into wedges
beef, stir-fry strips
stir fry vegetables, such as capsicum, beans, spring onions, carrot, snow peas, cut into even sized pieces
light coconut milk
sweet chili sauce
Pour boiling water over noodles, let stand 10 minutes or until soft and plump, drain.
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.
Stir in noodles, Asian pesto spread, light coconut milk and sweet chilli sauce until warmed through and sauce has slightly thickened. Serve immediately.