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:
Soya
Wheat
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

1 sachet(s)

Thai Style Spice Mix

½ unit(s)

Lime

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)

Beef Stock

1 unit(s)

Courgette

300 grams

Udon Noodles

(Contains Wheat)

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)599 kcal
Energy (kJ)2508 kJ
Fat20.6 g
of which saturates8.7 g
Carbohydrate68 g
of which sugars15.3 g
Dietary Fiber0 g
Protein35.9 g
Cholesterol0 mg
Salt2.24 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
Lid

Instructions

Cook the Noodles
1
  • Boil a large pot of salted water for the noodles.
  • Add the noodles to the boiling water and cook until softened, 1-2 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, 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.
Fry the Courgette
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. 
  • 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.
Simmer the Sauce
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 mixbeef stock powder and 100ml water (double for 4p).
  • Simmer until the liquid has reduced by half, 4-5 mins.
Finishing Touches
5
  • When the liquid has reduced, stir in the ketjap manis.
  • Stir through half the lime zest and half the coriander. Season to taste with lime juice, salt and pepper.
  • Add the cooked noodles to the pan and carefully toss to coat in the sauce.
  • Once warmed through, remove from the heat.
Garnish and Serve
6
  • Share the Thai style beef noodles between bowls.
  • Finish with a sprinkle of the remaining coriander and lime zest.