Garlic and Ginger Beef Noodles
with green beans and bell peppers
This Asian-inspired garlic and ginger beef noodle dish has several strong flavours at play. Luckily, each one is perfectly balanced creating a taste that's complex and satisfyingly simple all at once.
(Contains Soya, Wheat)
Not included in your delivery
- Boil a large pot of salted water for the noodles.
- Trim the green beans, then chop into thirds.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the ginger. Peel and grate the garlic (or use a garlic press).
TIP: If you're in a hurry you can boil the water in your kettle.
- Heat a drizzle of oil in a large pan on medium-high heat.
- When hot, add the mince and fry until browned, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks, then drain and discard any excess fat.
- When cooked, transfer the mince to a medium bowl and mix in the teriyaki sauce. Set aside.
- When the water is boiling, stir in the noodles.
- Bring back to the boil, then cook, 1-2 mins.
- Once done, drain in a sieve.
TIP: Run the noodles under cold water to stop them sticking together.
- Return the (now empty) pan to medium heat.
- Once hot, add the pepper, green beans and a small splash of water to help them cook.
- Stir-fry until tender, 4-5 mins.
- Stir in the ginger and garlic, cook for 1 min.
- Add the beef mince back to the pan and stir in the noodles.
- Toss to coat and continue to cook until everything is combined and piping hot, 2-3 mins.
- Once hot, remove the pan from the heat and season to taste with salt and pepper.
TIP: Add a splash of water if you feel it needs it.
- Divide the beef noodles between your bowls.