Thai Style Beef Noodles
with bell peppers and courgettesCalories
:
684 kcalProtein
:
39.9g proteinTotal
:
20 minutesDifficulty
:
EasyDairy Free
Quick
Family Friendly
Allergens:
- Egg
- Wheat
- Cereals containing gluten
- Soya
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.
Ingredients
Serving amount
250 grams
Irish 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, Cereals containing gluten)
1 sachet(s)
Thai Style Spice Mix
150 grams
Green Beans
½ unit(s)
Lime
1 sachet(s)
Ketjap Manis
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Beef Stock
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2861 kJ
Energy (kcal)684 kcal
Fat25.6 g
of which saturates9.5 g
Carbohydrate75.7 g
of which sugars14.1 g
Dietary Fiber4 g
Protein39.9 g
Salt2 g
Potassium381.5 mg
Calcium71.8 mg
Iron1.1 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
•Zester
•Sieve
•Grater
•Pot
•Colander
•Lid
Cooking steps
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.
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.
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.
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.
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.
6
- Share the noodles between your bowls and serve the beef on top.
- Finish with a sprinkle of the remaining coriander and lime zest.
