Garlic Beef Meatball Noodles

Name: Garlic Beef Meatball Noodles with bell pepper and pak choi
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Pak Choi; 2 unit(s) Garlic; 1 unit(s) Onion; 1 unit(s) Bell Pepper; 1 sachet(s) Sweet Chilli Sauce; 1 sachet(s) Ketjap Manis; 1 sachet(s) Soy Sauce; 1 pack(s) Breadcrumbs; 1 sachet(s) Red Thai Style Paste; 300 grams Udon Noodles; 240 grams Irish Beef Mince; ¼ tsp Salt; to taste Salt; to taste Oil; to taste Pepper; to taste Water

with bell pepper and pak choi

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

•Spicy

•Protein Rich

•Calorie Smart

Allergens:

Soya

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Total30 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Pak Choi

2 unit(s)

Garlic

1 unit(s)

Onion

1 unit(s)

Bell Pepper

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Ketjap Manis

(Contains: Soya, Wheat)

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 pack(s)

Breadcrumbs

1 sachet(s)

Red Thai Style Paste

300 grams

Udon Noodles

(Contains: Wheat)

240 grams

Irish Beef Mince

Not included in your delivery

¼ tsp

Salt

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2718 kJ

Energy (kcal)650 kcal

Fat20 g

of which saturates8.5 g

Carbohydrate78.7 g

of which sugars17.9 g

Dietary Fiber4.7 g

Protein36.7 g

Cholesterol0 mg

Salt5.86 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

•Grater

Cooking Steps

Peel and grate the garlic (or use a garlic press).
Add the breadcrumbs, mince and half the garlic to a medium bowl.
Season with ½ tsp salt (per 2P) and pepper.
Using your hands, mix together until well combined.
Shape into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the meatballs and fry until browned all over and cooked through, shifting as they colour, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
Set aside and cover to keep warm. Reserve the pan to use later.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Trim the pak choi, quarter lengthways and separate the leaves.
Halve, peel and thinly slice the onion.

Return the pan to medium-high heat with a drizzle of oil if necessary.
Once hot, fry the onion and bell pepper until softened, 4-5 mins.
Add remaining garlic, cook for 1 min, then add the red Thai paste, sweet chilli sauce, soy sauce, ketjap manis and 75ml water (per 2P).
Add the meatballs and pak choi then bring to the boil. Carefully stir to wilt the pak choi.
Cook until the sauce has reduced slightly and the meatballs are warmed, 1-2 mins.

Carefully separate the noodles with your hands.
Add the noodles to the pan and stir until everything is well combined and warmed through, 1 min.
Loosen the sauce with a splash of water if you feel it's too thick.