Nestlé Australia: Nestlé Recipe

Low Fat

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Quick & Easy

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Meals for Kids

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Nutritionist Selects

Lamb & Noodle Salad

(serves 6)

DRESSING:

3/4 cup CARNATION Light & Creamy Coconut Flavoured Evaporated Milk

2 tbsp MAGGI Sweet Chilli Sauce

1 tbsp soy sauce

2 tbsp reduced fat peanut butter

LAMB:

oil spray

300 g lamb fillets, trimmed

900 g fresh thin hokkien noodles

150 g green beans, cut diagonally

1 small red onion, cut into thin wedges

3 stalks celery, cut diagonally

400 g canned or fresh baby corn, halved lengthways

1. Place CARNATION Light & Creamy Coconut Flavoured Evaporated Milk, MAGGI Sweet Chilli Sauce, soy and peanut butter in a small saucepan. Stir over a low heat until combined. Remove from heat and set aside.

2. Spray a non-stick frying pan with oil and heat. Add lamb and cook 5 minutes on each side. Transfer to a plate, cover with foil and stand for 5 minutes then thinly slice.

3. Place noodles in a large bowl and cover with boiling water. Gently separate the noodles using a fork and stand 5 minutes. Drain well.

4. Place beans in a bowl, cover with boiling water, stand for 3 minutes. Rinse under cold water and drain.

5. Arrange noodles, vegetables and lamb on serving plates. Drizzle with dressing and if desired serve with lime wedges.

20 minutes

Cooking Time

5 minutes

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	Average Quantity per Serving
Energy	1750kJ (419Cal)
Protein	26.1g
Fat, Total	8.1g
- Saturated	2.2g
Carbohydrate	58.3g
- Sugars	8.7g
Sodium	722mg

Do it yourself, tangy low-fat salad dressings can be simple and delicious: try vinegar (balsamic, wine, herb or fruit), yoghurt, lemon or lime juice, mustard, honey, herbs or chillies sauce.

Are raw vegetables always better than cooked vegetables?...

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Antioxidants

Artificial Sweetners

Coconut Essence

A liquid extracted from coconuts that is used as a flavouring.

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