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Thai Spiced Lean Beef Udon

Thai Spiced Lean Beef Udon

Thai Spiced Lean Beef Udon

with scallion and bell peppers

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A recipe conveniently customised just to your liking.

Tags:

Protein Rich

•Family Friendly

•Quick

•Calorie Smart

Allergens:

Soya

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Lime

2 sachet(s)

Ketjap Manis

(Contains: Soya, Wheat)

1 sachet(s)

Honey

2 sachet(s)

Thai Style Spice Mix

2 unit(s)

Bell Pepper

2 unit(s)

Scallion

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

300 grams

Udon Noodles

(Contains: Wheat)

240 grams

Irish Lean Beef Mince

1 sachet(s)

Hoisin Sauce

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2426 kJ

Energy (kcal)580 kcal

Fat13.4 g

of which saturates3.2 g

Carbohydrate78.8 g

of which sugars26.9 g

Dietary Fiber6.6 g

Protein39.1 g

Cholesterol0 mg

Salt5 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

•Colander

Cooking Steps

Cook the Noodles

1

Boil a large pot of water for the udon noodles.
Once the water is boiling, add the noodles and cook until warmed through, 1-2 mins.
Once cooked, drain in a colander 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.

Prep the Veg

2

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Trim and thinly slice the scallion.
Quarter the lime.

Fry the Mince

3

Place a large pan over medium-high heat with a drizzle of oil.
Add the pepper and mince and season with salt and pepper.
Fry until cooked through, breaking it up with a spoon, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince.Mince is cooked when no longer pink in the middle.
Sprinkle on the Thai style spice mix and fry for another 30 secs.

Make the Sauce

4

Remove from the heat, squeeze in the juice of half the lime wedges.
Add half the scallion to the pan along with the ketjap manis, hoisin sauce, honey and soy sauce.

Coat the Noodles

5

Add the cooked noodles to the pan with the mince.
Stir to coat the noodles and season to taste with salt and pepper.

TIP: Add a splash of water to loosen the sauce, if required.

Garnish and Serve

6

Share the noodles between bowls.
Finish with a sprinkle of the remaining scallion and squeeze of lime juice.

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