Honey and Ginger Beef Noodles
with Green Beans and Pepper
These delicious Honey and Ginger Beef Noodles have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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 conflict 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.
150 grams
Green Beans
1 unit(s)
Bell Pepper
½ unit(s)
Lime
1 unit(s)
Ginger
1 unit(s)
Garlic Clove
240 grams
Beef Mince
3 sachet
Ketjap Manis
(ContainsSoya)2 sachet
Honey
50 milliliter(s)
Soy Sauce
(ContainsSoya, Cereals containing gluten)2 pack(s)
Egg Noodle Nest
(ContainsCereals containing gluten, Egg)
Fill and boil the kettle. Trim the green beans then chop into thirds. Halve the pepper and discard the core and seeds. Slice into thin strips. Zest and quarter the lime. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan over medium-high heat. Add the mince and stir-fry until browned, 6-8 mins. 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. The mince is cooked when no longer pink in the middle. When cooked, transfer the beef to a medium bowl and mix in the ketjap manis, honey and half of the soy sauce. Set to one side. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
In the meantime, pour the boiled water into a large saucepan over high heat with 1/2 tsp salt. Stir in the noodles, bring back to the boil then cook the noodles until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.
Return the (now empty) frying pan to medium heat. Once hot, add the pepper, green beans and a small splash of water to help them cook. Stir-fry until tender, 4-5 mins. Stir in the ginger and garlic. Cook for 1 min then stir in the remaining soy sauce.
Add the beef mince and sauce back into the pan and stir in the noodles. Toss to coat and continue to cook until everything is piping hot, 2-3 mins. Once hot, remove the pan from the heat and stir in the lime zest and half the lime juice. Season to taste with salt and pepper. TIP: Add a splash of water if you feel it needs it.
Divide the beef noodles between your bowls and serve with the remaining lime wedges on the side for squeezing over. Enjoy!