Thai Spiced Beef and Pork Noodles
with scallion and pak choi
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Quick
Allergens:
Cereals containing gluten
•Soya
•Wheat
The quantities provided above are averages only.
Total25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
½ unit(s)
Lime
2 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Honey
1 sachet(s)
Thai Style Spice Mix
2 unit(s)
Scallion
1 sachet(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
440 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
240 grams
Beef and Pork Mince
120 grams
Coleslaw Mix
1 unit(s)
Pak Choi
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3239 kJ
Energy (kcal)774 kcal
Fat32.2 g
of which saturates12.6 g
Carbohydrate81.4 g
of which sugars19.8 g
Dietary Fiber7.4 g
Protein40 g
Salt2.8 g
Potassium236.3 mg
Calcium38.4 mg
Iron0.7 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Cooking steps
1
- Boil a large pot of water for the noodles.
- Add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, place a large pan over high heat with a drizzle of oil.
- Add the mince and sprinkle over the Thai spice mix.
- Fry until browned, breaking it up as it cooks, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
3
- Trim the pak choi then thinly slice widthways.
- Trim and thinly slice the scallion.
- Quarter the lime.
- Add the pak choi to the pan and cook until softened, 3-4 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
4
- Squeeze in the juice of two lime wedges (per 2P).
- Add half the scallion to the pan along with the ketjap manis and soy sauce.
- Simmer for 1-2 mins.
- Add a splash of water if you feel the sauce is too thick.
5
- Add the drained noodles and coleslaw mix to the mince.
- Cook, stirring, until the noodles are coated and everything is piping hot, 1-2 mins.
- Taste and season with salt and pepper.
- Stir the honey through the noodles.
TIP: If the honey has hardened pop the sachet in a bowl of hot water for 1 min.
6
- Share the noodles between your bowls.
- Finish with a sprinkling of the remaining scallion.
