Oodle Noodles

Name: Oodle Noodles
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

8 ingredients

3 steps

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.