Thai Style Beef Noodles
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Thai Style Beef Noodles

Thai Style Beef Noodles

with bell peppers and courgettes

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:
Egg
•Wheat
•Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Beef Mince

1 unit(s)

Onion

1 unit(s)

Bell Pepper

1 unit(s)

Ginger

5 grams

Coriander

150 grams

Egg Noodles

(Contains Egg, Wheat)

1 sachet(s)

Thai Style Spice Mix

150 grams

Green Beans

½ unit(s)

Lime

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Beef Stock

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)2781 kJ
Energy (kcal)665 kcal
Fat22.7 g
of which saturates8.6 g
Carbohydrate76.9 g
of which sugars14.4 g
Dietary Fiber0 g
Protein39.5 g
Cholesterol0 mg
Salt2 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

•Zester
•Sieve
•Grater
•Pot
•Colander
•Lid

Instructions

Cook the Noodles
1
  • Boil a large pot of salted water for the egg noodles.
  • When the water is boiling, add the noodles and cook until softened, 4-6 mins. Drain in a sieve.
  • Return to the pot with a splash of oil. Toss to prevent sticking, cover and set aside.

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

Get Prepped
2
  • Halve, peel and thinly slice the onion.
  • Halve the bell pepper, remove the core and seeds and thinly slice.
  • Trim the courgette and slice into thick 1cm rounds.
  • Peel and finely grate the ginger, roughly chop the coriander (stalks and all).
  • Zest half the lime (double for 4p) then cut into halves.
Fry the Mince
3
  • Heat a pan on medium-high heat (no oil).
  • When hot, add the courgette and cook until charred, 6-8 mins. Turn only every few mins. Season with salt and pepper. Remove from the pan and set aside.
  • Return the pan to a medium-high heat. Add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 
Add the Veg
4
  • When the mince is browned, lower the heat then add the onion and pepper. Cook until softened, 6-8 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
  • Next add the ginger, Thai style spice mix and the chicken stock and 100ml water (double for 4p)
  • Simmer until the liquid has reduced by half, 4-5 mins.
  • Season to taste with salt and pepper.
Finish It Off
5
  • When the beef is ready stir through the ketjap manis, courgetter rounds, 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.
Plate and Serve
6
  • Share the noodles between your bowls and serve the beef on top.
  • Finish with a sprinkle of the remaining coriander and lime zest.