Sweet Chilli Beef Noodles
with bell pepper and scattered corianderCalories
:
540 kcalProtein
:
38g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Quick
Protein Rich
Allergens:
- Wheat
- Cereals containing gluten
- Soya
These sweet chilli beef noodles are salty, sweet, and just a little bit spicy. The sprinkling of coriander adds crunch and a bit of brightness while the fried veg gets you one step closer to that all-important five-a-day.
Ingredients
Serving amount
250 grams
21-day Aged Irish Beef Strips
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Bell Pepper
1 unit(s)
Onion
2 sachet(s)
Dried Chilli Flakes
1 unit(s)
Garlic
1 sachet(s)
Sweet Chilli Sauce
300 grams
Udon Noodles
(Contains: Wheat)
2 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Thai Style Spice Mix
1 unit(s)
Carrot
5 grams
Coriander
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2257 kJ
Energy (kcal)540 kcal
Fat5.7 g
of which saturates2.7 g
Carbohydrate82.6 g
of which sugars33.3 g
Dietary Fiber6.9 g
Protein38 g
Salt4.4 g
Potassium290.7 mg
Calcium23.7 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Grater
Cooking Steps
1
- Boil a large pot of salted water for the noodles.
- When the water is boiling, add the noodles and cook until warmed through, 1-2 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 the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Roughly chop the coriander (stalks and all).
- Halve, peel and thinly slice the onion. Peel and grate the garlic.
3
- Season the beef with salt, pepper and the Thai spice.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, add the beef strips and fry until browned, shifting as they colour, 2-3 mins. 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 to keep warm and set aside.
4
- Return the pan to high heat with a drizzle of oil.
- Once hot, add the carrot, 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.
5
- Pour the soy sauce, ketjap manis and half the sweet chilli sauce into the pan and mix through the veg.
- Season to taste with salt and pepper. Add a splash of water if the sauce needs loosening.
- Add the noodles and 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 and a drizzle of remaining sweet chilli sauce.
- Garnish with the coriander and as much of the remaining chilli flakes as you like.
