Fusion Silky Peanut-Ginger Beef and Pork Linguine
with Pak Choi and Pepper
- Cereals containing gluten
- Wheat
- Peanut
- Soya
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Ingredients
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Bell Pepper
1 unit(s)
Pak Choi
3 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Nuts, Cashew nuts)
15 grams
Ginger Puree
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Wheat, Soya)
15 grams
Honey
240 grams
British Beef and Pork Mince
1 sachet(s)
Indonesian Style Spice Mix
Not included in your delivery
150 milliliter(s)
Boiled Water
50 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.
When boiling, add the linguine to the water and bring back to the boil.
Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, boil a half-full kettle. Pour the boiled water (see pantry for amount) into a measuring jug.
Add the garlic, peanut butter, ginger puree, soy sauce and honey. Stir well to combine.
Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef and pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
Add the pak choi and pepper to the frying pan. Stir-fry until just soft, 3-4 mins.
Add the Indonesian style spice blend. Stir-fry for 1 min.
IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the peanut sauce to the pan and stir well until combined.
Add the cooked linguine and the water for the sauce and butter (see pantry for both amounts) into the frying pan. Stir until well combined and piping hot, 1-2 mins.
Taste the linguine and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Divide the linguine and sauce between bowls.
Sprinkle over the peanuts to finish.
Enjoy!
