Oodle Noodles
"found on kraft.com.au wanted to keep so i could try it."
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
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
- 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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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
