Thai Style Beef Noodles
with bell peppers and peas
Toss out the take away menu! These Thai Style noodles are lightning quick to prepare and exactly the kind of fresh, nutritious, homemade dish you really want this week. Your tastebuds will thank you.
Tags:
Family Friendly
•Quick
Allergens:
Egg
•Wheat
•Soya
•Barley
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Beef Mince
1 unit(s)
Bell Pepper
150 grams
Egg Noodles
(Contains Egg, Wheat)
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Lime
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Dried Chilli Flakes
120 grams
Peas
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2975 kJ
Energy (kcal)711 kcal
Fat23 g
of which saturates8.4 g
Carbohydrate85.9 g
of which sugars23.4 g
Dietary Fiber0.2 g
Protein41.2 g
Cholesterol0 mg
Salt2.83 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
Instructions
1
- Boil a large pot of salted water for the egg noodles.
- Once boiling add the noodles to the water and cook until softened, 4-6 mins.
- Once cooked, drain in a sieve then return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Zest and juice the lime.
3
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the beef mince, bell pepper and lemongrass paste until the beef is browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
- Season with salt and pepper. Use a spoon to break the mince up as it cooks.
- Add the Thai spice and cook until fragrant, 1 min.
4
- Add the stock to the beef along with 50ml water (double for 4p) and the lime juice.
- Stir in the peas, chilli flakes (use less if you don't like spice), ketjap manis and sweet chilli sauce.
- Simmer everything together for 1-2 mins.
- Once cooked, remove the mince from the heat. IMPORTANT: Mince is cooked when no longer pink in the middle.
TIP: You can leave out the chilli flakes if cooking for kids. It will still taste delicious without!
5
- Add the drained noodles to the pot.
- Mix well to coat in the sauce and warm through.
- Season to taste with salt and pepper.
6
- Share the Thai style beef noodles between bowls.
- Finish with a sprinkling of lime zest.
