The quantities provided above are averages only.
1 unit(s)
Ginger
2 unit(s)
Garlic
1 unit(s)
Carrot
1 unit(s)
Leek
300 grams
Udon Noodles
(Contains Wheat)
1 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
20 milliliter(s)
Sesame Oil
(Contains Sesame)
240 grams
Irish Beef Mince
2 sachet(s)
Thai Style Spice Mix
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
to taste
Salt
to taste
Water
to taste
Oil
to taste
Pepper
Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
Peel and grate the garlic (or use a garlic press).
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Trim the carrot and cut in half lengthways. Slice into ½ cm thick half-moons (no need to peel).
Place a large pan over high heat with a drizzle of oil. Add the carrot and leek and fry until tender, 6-8 mins. Simmer in sauce for another 4-5 mins.
Reduce the heat to a medium-high and add the beefand fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Then, add the ginger, garlic and thai spice and fry for another minute.
Meanwhile, boil a large pot of salted water for the udon noodles. TIP: If you’re in a hurry you can boil the water in your kettle.
Add the noodles and cook until warmed through, 1-2 mins. Once cooked, drain in a colander and pop back in the pot. Drizzle with oil and stir through to stop them sticking together.
Once the carrot is cooked, stir in the drained noodles, sweet asian sauce, sesame oil and teriyaki sauce. Allow to warm through and add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper, if required.
Serve the beef stir fry noodles between bowls and top with the peanuts.