Sweet Chilli Beef Noodles
with bell pepper and scattered scallion
These sweet chilli beef noodles are salty, sweet, and just a little bit spicy. The sprinkling of scallions adds crunch and a bit of brightness while the fried veg gets you one step closer to that all-important five-a-day.
Tags:
Calorie Smart
•Quick
Allergens:
Egg
•Wheat
•Soya
•Sulphites
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Egg Noodles
(Contains Egg, Wheat)
250 grams
Beef Strips
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 unit(s)
Bell Pepper
2 unit(s)
Scallion
1 unit(s)
Onion
2 sachet(s)
Dried Chilli Flakes
1 unit(s)
Garlic
1 tin(s)
Tomato Paste
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2261 kJ
Energy (kcal)540 kcal
Fat3.7 g
of which saturates1.6 g
Carbohydrate76.5 g
of which sugars17.3 g
Dietary Fiber0.9 g
Protein42.6 g
Cholesterol0 mg
Salt2.54 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
•Sieve
Cooking Steps
1
- Boil a large pot of salted water for the egg noodles.
- When the water is boiling, add the noodles and cook until softened, 4-6 mins.
- Drain in a sieve.
- Return to the pot, off the heat. Add a splash of oil and toss to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim then thinly slice the scallion.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic.
3
- Place a large pan over high heat with a drizzle of oil.
- Once hot, add the pepper, garlic and onion.
- Cook until charred, 4-6 mins. Adjust the heat if necessary.
- Stir infrequently—you want the pepper to pick up a nice colour.
- Once cooked, remove from the pan, set aside and cover to keep warm.
4
- Return the pan to high heat with a drizzle of oil.
- Once the oil is hot, add the beef strips and lightly season with salt and pepper.
- Fry until browned, 2-3 mins, shifting as they colour. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when outside is browned.
- Once cooked, remove from the pan, cover and set aside.
5
- Return the pan to high heat with another drizzle of oil.
- Pour the soy sauce, tomato paste, red wine vinegar and sweet chilli sauce into the pan.
- Season to taste with salt and pepper and add a splash of water if it needs loosening.
- Add the egg noodles and charred veg along with half the chilli flakes (use less if you don't like spice).
- Toss together until everything is well coated.
6
- Divide heaping helpings of saucy noodles between bowls.
- Top with the beef strips.
- Garnish with the scallion and as much of the remaining chilli flakes as you like.
