place CARNATION light & creamy coconut flavoured cooking milk, MAGGI sweet chilli sauce, soy sauce and peanut butter in a small saucepan. stir over low heat until combined. remove; set aside.
heat a non-stick frying pan over high heat; spray with oil; add lamb and cook 5 minutes on each side. transfer to a plate, cover with foil and stand for 5 minutes, then thinly slice.
place noodles in a large heatproof bowl; cover with boiling water. stand until just tender; separate with a fork; drain well.
place beans in a bowl, cover with boiling water, stand for 3 minutes. rinse under cold water and drain.
arrange noodles, beans, onion, celery, corn and lamb on serving plates; drizzle with dressing.
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