Easy Ginger Teriyaki Pulled Beef Noodles
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Easy Ginger Teriyaki Pulled Beef Noodles

with Mixed Green Veg and Peanuts

Deliciously easy to cook, it only takes 3 steps to put these Easy Ginger Teriyaki Pulled Beef Noodles on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!

Tags:
Quick
Calorie Smart
High Protein
Allergens:
Soya
Cereals containing gluten
Peanut

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.

Preparation Time25 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

280 grams

Slow Cooked Beef

120 grams

Sliced Mushrooms

120 grams

Coleslaw Mix

160 grams

Blanched Peas, Sugar Snaps and Green Beans

15 grams

Ginger Puree

100 grams

Teriyaki Sauce

(Contains Soya)

220 grams

Udon Noodles

(Contains Cereals containing gluten)

15 grams

Sambal Paste

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

100 milliliter(s)

Water for the Beef

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Nutritional information

Energy (kJ)2611 kJ
Energy (kcal)624 kcal
Fat18.3 g
of which saturates5.5 g
Carbohydrate66.6 g
of which sugars25.7 g
Protein48.2 g
Salt4.34 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Frying Pan
Lidded saucepan
Fork

Instructions

1
  • Heat a saucepan with a tight-fitting lid on medium-high heat.
  • Add the beef along with the juices from the packet. Season with salt and pepper.
  • Simmer on low with the lid on, 10-15 mins. IMPORTANT: Ensure it's piping hot throughout.
  • Meanwhile, heat a drizzle of oil in a frying pan on high heat.
2
  • Fry the mushrooms in the frying pan, 3-4 mins. Season with salt and pepper.
  • Next, add the slaw mix and green veg. Stir-fry for 2-3 mins.
  • Reduce the heat to medium. Stir in the ginger puree. Fry for 1 min more.
  • Once tender, shred the beef. Stir through the teriyaki and water (see pantry). Remove from the heat.
3
  • Add the teriyaki beef and udon noodles to the frying pan. Toss to combine, using a fork to separate the noodles. Simmer, 1-2 mins.
  • Stir through the sambal. Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
  • Serve in bowls topped with the peanuts.
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