Name: Beef Noodle Soup with Pak Choi
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 125 grams Egg Noodle Nest; 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; 15 grams Miso Paste; 240 grams British Beef Mince; 1 sachet(s) Thai Style Spice Blend; 1 unit(s) Pak Choi; 25 grams Red Pepper Chilli Jelly; 600 milliliter(s) Water for the Broth; ½ tsp Sugar

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Recipes

Japanese Recipes

Beef Noodle Soup

with Pak Choi

Recipe Development TeamPublished on January 04, 2023

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Allergens:

Wheat

•Cereals containing gluten

•Egg

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

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 Blend

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

Nutritional information

Energy (kJ)2394 kJ

Energy (kcal)572 kcal

Fat17.6 g

of which saturates6.4 g

Carbohydrate63.4 g

of which sugars14.5 g

Dietary Fibre6.6 g

Protein38.6 g

Salt4.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Colander

•Knife

•Large Saucepan

•Large Frying Pan

Cooking Instructions and Tips

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.

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.

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.

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.

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.

a) Divide your broth between your serving bowls.

b) Top with your sticky beef.

Enjoy!