Fragrant Ginger Beef Noodle Stir-Fry
with Carrot, Green Beans and Spring Onion
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Fragrant Ginger Beef Noodle Stir-Fry is warm with fiery ginger and combines ketjap manis, honey and soy to make a delicious sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Carrot
80 grams
Green Beans
1 unit(s)
Spring Onion
240 grams
British Beef Mince
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
15 grams
Ginger Puree
40 grams
Ketjap Manis
(Contains: Soya)
15 grams
Honey
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 pinch
Chilli Flakes
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Trim the carrot, then halve lengthways (no need to peel). Thinly slice widthways into pieces about ½ cm thick.
Trim the green beans, then cut into thirds.
Trim and thinly slice the spring onion. Set aside to garnish later.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the beef mince, carrot and green beans. Fry until the mince has browned, 5-6 mins.
Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
While your mince is frying, bring a large saucepan of water to the boil with ½ tsp salt for the noodles.
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.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Next, add the ginger puree and fry until fragrant, 1 min more.
Stir in the ketjap manis, honey, soy sauce and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
Once thickened, stir the cooked noodles into the sauce.
Add a splash of water if you feel it needs it.
Share the noodles between your serving bowls.
Sprinkle over the spring onion and chilli flakes (add less if you'd prefer things milder) to finish.
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