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Thai Spiced Lean Beef Udon

with scallion, bell pepper and edamame
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Calories
: 
675 kcal
Protein
: 
44.7g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Soya
  • Wheat
Serving amount

1 unit(s)

Lime

2 sachet(s)

Ketjap Manis

(Contains: Cereals containing gluten, 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: Cereals containing gluten, Soya, Wheat)

440 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

240 grams

Irish Lean Beef Mince

1 sachet(s)

Hoisin Sauce

(Contains: Soya)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2826 kJ
Energy (kcal)675 kcal
Fat13.8 g
of which saturates3.2 g
Carbohydrate97.5 g
of which sugars29.4 g
Dietary Fiber11.8 g
Protein44.7 g
Salt5.4 g
Potassium718.8 mg
Calcium25.9 mg
Iron1.2 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.
•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.
  • Halve, peel and chop the onion into small pieces.
  • Trim and thinly slice the scallion. 
  • Quarter the lime.
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the pepper, onion 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.
  • Add the Thai style spice and edamane and fry for another 1-2 mins.
4
  • Remove from the heat, squeeze in the juice of half the lime wedges.
  • Add half the scallion to the pan along with the bulgogi sauce and hoisin sauce and allow to warm through.
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.

6
  • Share the noodles between bowls.
  • Finish with a sprinkle of the remaining scallion and squeeze of lime juice.
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