Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Lactose free, Low cholesterol, Low fat
Course: Lunch, Main, Salad, Soup

INGREDIENTS

olive or canola oil spray
300g rump steak
170 ml low-fat French dressing
2 tablespoons MAGGI Authentic Thai Sweet Chilli Sauce
1 tablespoon finely chopped fresh mint, or basil
700g hokkien noodles
1 green capsicum, sliced
1 red capsicum, sliced
150g snow peas, halved
1 punnet cherry tomatoes, halved
1 Lebanese cucumber, sliced

METHOD

Spray a nonstick frying pan with oil and heat. Cook the steak over medium-high heat for 3 minutes on each side, turning once only. Remove from the pan, cover with foil and set aside for 5 minutes before cutting into thin slices.

Combine the dressing, the sweet chilli sauce and the mint in a small jug or bowl.

Put the noodles in a large heatproof bowl and cover with boiling water. Gently prise them apart with two forks until the strands separate. Drain well.

While the noodles are still warm, place with the vegetables and sliced beef in a large bowl, pour the dressing over and gently combine. Serve immediately.

From Nestlé and the AIS Survival for the Fittest cookbook. Buy cookbook.