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Thai Style Beef Noodles

Thai Style Beef Noodles

with bell pepper and charred courgette

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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•Chef's Choice•Quick•Family Friendly
Allergens:Egg•Cereals containing gluten•Soya•Wheat
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

5 g

Coriander

150 g

Egg Noodles

(ContainsEgg, Cereals containing gluten)

1 sachet

Thai Style Spice Mix

150 g

Green Beans

½ piece

Lime

1 sachet

Ketjap Manis

(ContainsSoya, Wheat)

1 sachet

Beef 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)667 kcal
Energy (kJ)2792 kJ
Fat22.64 g
of which saturates8.49 g
Carbohydrate76.88 g
of which sugars16.16 g
Dietary Fiber0 g
Protein39.44 g
Cholesterol0 mg
Salt1.97 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
•Sieve
•Grater
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

2
  • Meanwhile, halve, peel and thinly slice the onion.
  • 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. Roughly chop the coriander (stalks and all).
  • Zest half the lime (double for 4p) then cut in half.
3
  • Place a large pan over medium-high heat (without oil).
  • When hot, cook the courgette until charred, 6-8 mins. Turn only every few mins. 
  • Remove the courgette from the pan and set aside.
  • Return the pan to 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
  • Once the mince has browned, lower the heat to medium then add the onion and pepper with a drizzle of oil if necessary.
  • Cook until softened, 6-8 mins, stirring occasionally. IMPORTANT: Mince is cooked when no longer pink in the middle.
  • Add the ginger, Thai style spice mix, beef stock powder and 100ml water (double for 4p)
  • Simmer until the liquid has reduced by half, 4-5 mins.
5
  • When the liquid has reduced, stir in the ketjap manis and charred courgette.
  • Stir through half the lime zest, half the coriander and lime juice to taste.
  • Add the cooked noodles to the pan and carefully toss to coat in the sauce.
  • Remove from the heat and season to taste with salt and pepper.
6
  • Share the Thai style beef noodles between bowls.
  • Finish with a sprinkle of the remaining coriander and lime zest.