Oodle Noodles

• 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

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.

singapore noodles, oil, red onion, beef, vegetables, basil pesto, light coconut milk, sweet chili sauce

Taken from www.food.com/recipe/oodle-noodles-280580 (may not work)