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Beef Noodle Soup

with Pak Choi
Recipe Development Team
Recipe Development TeamUpdated on September 15, 2025
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Calories
: 
572 kcal
Protein
: 
38.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Egg
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

1 unit(s)

Garlic Clove

1 unit(s)

Carrot

15 grams

Ginger, Garlic & Lemongrass Puree

15 grams

Chicken Broth Paste

15 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 grams

Miso Paste

(Contains: Soya)

240 grams

British Beef Mince

1 sachet(s)

Thai Style Spice Mix

1 unit(s)

Pak Choi

25 grams

Red Pepper Chilli Jelly

Not included in your delivery

600 milliliter(s)

Water for the Broth

½ tsp

Sugar

Energy (kJ)2394 kJ
Energy (kcal)572 kcal
Fat17.6 g
of which saturates6.4 g
Carbohydrate63.4 g
of which sugars7.9 g
Dietary Fibre6.5 g
Protein38.6 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Colander
•Knife
•Large Saucepan
•Large Frying Pan

Instructions

1

a) Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.

b) When boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

c) Meanwhile, peel and grate the garlic (or use a garlic press). Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

2

a) Heat a drizzle of oil in a large saucepan on medium-high heat. 

b) Fry the garlic, ginger and lemongrass paste and cook for 1 min.

c) Add the chicken broth paste, soy sauce, miso and boiled water for the broth (see pantry for amount). Sitr to combine, bring to a boil, then lower to a gentle simmer. 

d) Cook until fragrant and slightly thickened, 7-8 mins.

3

a) Heat a frying pan on medium-high heat (no oil).

b) Once the pan is hot, add the beef mince and Thai-style spice blend and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper.

IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

4

a) Meanwhile, trim the pak choi, then thinly slice widthways.

b) Add the garlic to the beef mince and cook for 1 min. 

c) Stir through the red pepper chilli jam and cook until thickened, 1-2 mins. Remove from the heat and set aside.

5

a) Stir the pak choi, ribboned carrot and noodles through the hot broth and cook until the pak choi is tender and the noodles are hot, 3-4 mins. 

b) Taste, season with salt and pepper if you think it needs it. 

6

a) Divide your broth between your serving bowls.

b) Top with your sticky beef.

Enjoy! 

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