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Thai Style Beef Noodles

Thai Style Beef Noodles

with bell peppers and green beans

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Toss out the take away menu! These Thai Style noodles are lightning quick to prepare and exactly the kind of fresh, healthy, homemade dish you really want this week. Your tastebuds will thank you.

Tags:Dairy Free•Quick•Family Friendly
Allergens:Wheat•Soya
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

250 g

Beef Mince

1 piece

Onion

1 piece

Bell Pepper

1 piece

Ginger

10 g

Coriander

300 g

Udon Noodles

(ContainsWheat)

1 sachet

Thai Style Spice Mix

150 g

Green Beans

½ piece

Lime

1 sachet

Ketjap Manis

(ContainsWheat, Soya)

1 sachet

Chicken Stock

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)598 kcal
Energy (kJ)2502 kJ
Fat20.41 g
of which saturates8.68 g
Carbohydrate67.93 g
of which sugars15.68 g
Dietary Fiber0 g
Protein35.16 g
Cholesterol0 mg
Salt2.27 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.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Grater
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Boil a large pot of water for the udon noodles.
  • Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop them sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

2
  • Halve, peel and thinly slice the onion.
  • Halve the bell pepper, remove the core and seeds and thinly slice.
  • Trim the green beans.
  • Peel and finely grate the ginger, roughly chop the coriander (stalks and all).
  • Zest half the lime (double for 4p) then cut into halves.
3
  • Heat a pan on medium-high heat (no oil).
  • Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
  • Season with salt and pepper.
4
  • When the mince is browned, lower the heat then add the onion and pepper. Cook until softened, 6-8 mins, stirring occasionally.
  • Next add the ginger, Thai style spice mix and the chicken stock.
  • Add 100ml water (double for 4p) and stir in the green beans.
  • Simmer until the liquid has reduced by half and the green beans are tender, 4-5 mins.
5
  • When the beef is ready stir through the ketjap manis, half the lime zest and half the coriander. Add lime juice to taste.
  • Remove from the heat, taste and add salt and pepper if you like.
6
  • Share the noodles between your bowls and serve the beef on top.
  • Finish with a sprinkle of the remaining coriander and lime zest.