Oodle Noodles

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READY IN: 35mins
SERVES: 4
UNITS: US

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
  • 14
    cup sweet chili sauce
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DIRECTIONS

  • 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.
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