Fragrant Beef Egg Noodles
with bell pepper and onion
Tangy, tasty and a tiny bit spicy, these lightly spiced fragrant beef noodles are the perfect easy weeknight meal.
Tags:
Family Friendly
•Protein Rich
Allergens:
Egg
•Wheat
•Soya
•Peanut
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
150 grams
Egg Noodles
(Contains Egg, Wheat)
1 unit(s)
Bell Pepper
1 unit(s)
Onion
2 unit(s)
Garlic
½ unit(s)
Lime
250 grams
Beef Strips
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
1 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2737 kJ
Energy (kcal)654 kcal
Fat11.8 g
of which saturates2.6 g
Carbohydrate86.1 g
of which sugars24.2 g
Dietary Fiber0.2 g
Protein44.9 g
Cholesterol0 mg
Salt4.53 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Grater
Instructions
1
- Boil a large pot of salted water for the egg noodles.
- Cook the noodles in the boiling water until softened, 4-6 mins.
- Drain in a sieve and return to the pot with a splash of oil. Toss to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Zest half the lime (double for 4p) then cut in half.
3
- Place a large pan over high heat with a drizzle of oil.
- When the pan is hot, fry the beef strips until browned, shifting as they colour, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw beef. Meat is cooked when outside is browned.
- Remove from the pan and set aside to keep warm.
4
- Return the pan to medium-high heat and add the pepper and onion with a drizzle of oil. Cook until softened, stirring occasionally, 4-5 mins.
- Add the garlic and fry for 1 min.
- Stir in the ketjap manis, miso paste and teriyaki sauce along with 75ml water (double for 4p).
- Simmer, stirring frequently, until the sauce has thickened, 3-4 mins.
- While the sauce simmers, crush the peanuts in the unopened sachet using a pot or rolling pin. Leave to one side for now.
5
- When the liquid has reduced, add ½ tsp sugar (double for 4p).
- Stir through the lime zest and a good squeeze of lime juice.
- Taste and season with salt, pepper and sugar.
- Add the beef strips and cooked egg noodles to the pan and toss to coat in the sauce until warmed through, 1-2 mins.
TIP: Add a splash of water to loosen the sauce if necessary.
6
- Share the fragrant beef noodles between your bowls.
- Sprinkle over the crushed peanuts.
- Chop any remaining lime into wedges and serve alongside.
