Thai Style Beef Noodles
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Thai Style Beef Noodles

Thai Style Beef Noodles

with bell pepper and charred courgette

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:
Quick
Family Friendly
Allergens:
Egg
Wheat
Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Beef Mince

1 unit(s)

Bell Pepper

1 unit(s)

Ginger

150 grams

Egg Noodles

(Contains Egg, Wheat)

1 sachet(s)

Thai Style Spice Mix

1 unit(s)

Lime

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Beef Stock

1 unit(s)

Courgette

1 sachet(s)

Dried Chilli Flakes

1 sachet(s)

Sweet Chilli Sauce

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kcal)684 kcal
Energy (kJ)2862 kJ
Fat22.8 g
of which saturates8.6 g
Carbohydrate81.2 g
of which sugars21.6 g
Dietary Fiber0 g
Protein40 g
Cholesterol0 mg
Salt2.77 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

Instructions

Cook the Noodles
1
  • Boil a large pot of salted water for the egg noodles.
  • Add the noodles to the boiling water 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
  • Meanwhile, halve the bell pepper, remove the core and seeds and thinly slice.
  • Trim the courgette and cut into 1cm thick rounds.
  • Peel and finely grate the ginger
  • Zest and juice the lime.
Char the Veg
3
  • Place a large pan over medium-high heat (without oil).
  • When hot, cook the courgette until charred, 6-8 mins. Turn only every 2-3 mins.
  • Once cooked, remove from the pan and cover to keep warm.
  • Add the beef, pepper and ginger with a drizzle of oil and fry until browned, 6-8 mins. Season with salt and pepper. Break the mince up with a spoon. IMPORTANT: Wash hands and equipment after handling raw mince.
Simmer the Sauce
4
  • Once the beef has browned, add the Thai spice and cook for 1 min.
  • Add lime juice, stock powder, ketjap manis, sweet chilli sauce, chilli flakes (use less if you don't like spice) and 50ml water (double for 4p).
  • Simmer together for 1-2 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
  • Once cooked, remove the pan from the heat.
Finishing Touches
5
  • Add the drained noodles and charred courgette to the sauce.
  • Mix well, season to taste with salt and pepper.
Garnish and Serve
6
  • Share the Thai style beef noodles between bowls.
  • Finish with a sprinkling of lime zest.
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