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
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
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 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.
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.
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.
5
- Add the drained noodles and charred courgette to the sauce.
- Mix well, season to taste with salt and pepper.
6
- Share the Thai style beef noodles between bowls.
- Finish with a sprinkling of lime zest.
