Fragrant Beef Noodles
with Pak Choi and Lime
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.
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
Not included in your delivery
Water for the Sauce
a) Boil a full kettle.
b) Trim the pak choi, then thinly slice widthways. Cut the lime into wedges (see ingredients for amount).
c) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
d) Peel and grate the garlic.
a) Pour the boiled water into a medium saucepan with 0.25 tsp salt and bring back to a boil.
b) When boiling, add the noodles and to the water. Cook until tender, 4 mins.
c) Once cooked, drain in a colander and run under cold water to stop the noodles sticking together.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Once the beef is cooked, turn the heat down to medium.
b) Add the ginger puree and pak choi. Fry until fragrant, 2-3 min.
c) Pour in the sambal, teriyaki sauce and water for the sauce (see pantry for amount). Stir to combine and simmer until glossy, 1-2 min.
a) Toss the cooked noodles and carrot ribbons into the sauce until coated and piping hot, 1 min.
b) Add a squeeze of lime juice. Taste and season with salt and pepper if needed.
a) When ready, share the fragrant beef noodles between your bowls.
b) Serve the remaining lime wedges alongside for squeezing over.