Fragrant Beef Egg Noodles
with pak choi and carrots
Tangy, tasty and a tiny bit spicy, these lightly spiced fragrant beef noodles are the perfect easy weeknight meal.
Tags:
Family Friendly
Allergens:
Wheat
•Sesame
•Soya
•Egg
Total Time35 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Pak Choi
2 unit(s)
Garlic
½ unit(s)
Lime
2 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
1 unit(s)
Carrot
150 grams
Egg Noodles
(Contains Egg, Wheat)
1 sachet(s)
Beef Stock
1 unit(s)
Onion
250 grams
Beef Rump
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)653 kcal
Energy (kJ)2731 kJ
Fat19.1 g
of which saturates6.4 g
Carbohydrate79.7 g
of which sugars15.8 g
Dietary Fiber0 g
Protein42.2 g
Cholesterol0 mg
Salt2.25 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
1
- Boil a large pot of salted water for the egg noodles.
- Cook the noodles in the boiling water until softened, 4-6 mins.
- Drain in a sieve and return to the pot with a splash of oil. Toss to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Trim the pak choi, then halve lengthways.
- Trim the carrot, then slice into ½ cm rounds (no need to peel).
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
- Zest half the lime (double for 4p) then cut in half.
3
- Thinly slice the beef rump.
- Place a large pan over high heat with a drizzle of oil.
- When the pan is hot, fry the sliced beef until browned, shifting as it colours, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw beef. Meat is cooked when outside is browned.
- Remove from the pan and set aside.
4
- Return the pan to medium-high heat and add the carrots and onion with a drizzle of oil.
- Cook until softened, stirring occasionally, 4-5 mins.
- Add the garlic and Thai spice mix.
- Stir in the beef stock powder along with 100ml water (double for 4p).
- Add the pak choi and simmer, stirring frequently, until the liquid has reduced by half, 4-5 mins.
5
- When the liquid has reduced, add the hoisin sauce and ½ tsp sugar (double for 4p).
- Stir through the lime zest and a squeeze of lime juice.
- Taste and season with salt, pepper and sugar.
- Add the beef strips and cooked egg noodles to the pan and toss to coat in the sauce until warmed through, 1-2 mins.
TIP: Add a splash of water to loosen the sauce if necessary.
6
- Share the fragrant beef noodles between your bowls.
- Chop any remaining lime into wedges and serve alongside.
