You belong with Beef and Mushroom Noodles
with Thai spices and creamy coconut milk
These vibrant beef and mushroom noodles are creamy with just a bit of a kick. A simple yet effective flavour pairing that you're sure to love!
Tags:
Spicy
•Protein Rich
•Quick
Allergens:
Egg
•Wheat
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Egg Noodles
(Contains Egg, Wheat)
2 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
250 grams
Mushrooms
5 grams
Chives
2 sachet(s)
Thai Style Spice Mix
250 grams
Beef Strips
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2771 kJ
Energy (kcal)662 kcal
Fat20.5 g
of which saturates16 g
Carbohydrate67.3 g
of which sugars8.3 g
Dietary Fiber0 g
Protein44.5 g
Cholesterol0 mg
Salt5.26 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
•Sieve
•Pan with Lid
Instructions
1
- Boil a large pot of salted water for the egg noodles.
- When the water is boiling, add the noodles and cook until softened, 4-6 mins.
- Drain in a sieve then return to the pot, off the heat.
- Add a splash of oil and toss to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, roughly chop the mushrooms.
- Thinly slice the chives (use scissors if you prefer).
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Place a large pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Remove from the pan and cover to keep warm.
4
- Return the pan to high heat with a drizzle of oil.
- When hot, add the mushrooms to the pan. Season with salt and pepper.
- Fry until browned, stirring occasionally, 5-6 mins.
5
- Add the Thai spice and red Thai paste to the pan and cook until fragrant, 1 min.
- Add the coconut milk, 75ml water (double for 4p) and half the chives.
- Cover and simmer for 5-7 mins.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
- Toss the drained noodles and beef strips in the sauce to warm through and coat well.
6
- Divide the beef and mushroom noodles between bowls.
- Top with a sprinkling of the remaining chives.
