Fragrant Beef Egg Noodles
with pak choi and carrots
Tangy, tasty and a tiny bit spicy, these lightly spiced fragrant beef noodles are the perfect easy weeknight meal.
Tags:
Under 650 calories
•Family Friendly
Allergens:
Wheat
•Sesame
•Soya
•Egg
Total Time35 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Pak Choi
1 unit(s)
Garlic
½ unit(s)
Lime
1 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
1 unit(s)
Carrot
150 grams
Egg Noodles
(Contains Egg, Wheat)
250 grams
Beef Strips
1 sachet(s)
Beef Stock
1 unit(s)
Onion
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)541 kcal
Energy (kJ)2262 kJ
Fat4 g
of which saturates1.6 g
Carbohydrate77.8 g
of which sugars15.4 g
Dietary Fiber0 g
Protein41 g
Cholesterol0 mg
Salt2.03 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
- Trim the pak choi, then halve lenthways.
- Halve, peel and thinly slice the onion.
- Trim the carrot, then slice into ½ cm rounds (no need to peel).
- 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.
4
- Lower the heat to medium-high and add the carrots and onions to the pan.
- Cook until softened, stirring occasionally, 4-5 mins.
- Add the garlic and Thai spice mix.
- Stir in the beef stock powder along with 100ml water (double for 4p).
- Add the pak choi and simmer, stirring frequently until the liquid has reduced by half, 4-5 mins.
5
- When the liquid has reduced, add the hoisin sauce and 0.5 tsp sugar (double for 4p).
- Stir through the lime zest and a squeeze of lime juice.
- Taste and season with salt and pepper.
- Add the 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.
- Chop any remaining lime into wedges and serve alongside.
