Korean Style BBQ Beef Noodles
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Korean Style BBQ Beef Noodles

with Pepper, Lime and Peanuts

Tags:
Family Friendly
Quick
Allergens:
Egg
Cereals containing gluten
Soya
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 Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Green Pepper

(May contain Celery)

240 grams

Beef Mince

2 unit(s)

Garlic Clove

1 unit(s)

Lime

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50 grams

Gochujang Paste

(Contains Soya)

25 grams

Ketjap Manis

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

48 grams

BBQ Sauce

Not included in your delivery

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3017 kJ
Energy (kcal)721 kcal
Fat27.7 g
of which saturates10.1 g
Carbohydrate77.2 g
of which sugars20.7 g
Protein41.4 g
Salt5.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Large Frying Pan
Garlic Press
Kettle
Sieve
Large Saucepan
Rolling Pin

Instructions

1

a) Halve the green pepper and discard the core and seeds. Slice into thin strips.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. 

c) Once hot, add the beef mince and sliced pepper.

d) 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.

2

a) Meanwhile, boil a full kettle.

b) Peel and grate the garlic (or use a garlic press).

c) Cut the lime into wedges.

3

a) Pour the boiled water into a large saucepan with 0.5 tsp salt and bring to a boil. 

b) Add the noodles and cook until tender, 4 mins.

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

d) 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.

4

a) Add the garlic and gochujang paste (add less if you'd prefer things milder) to the mince and fry until fragrant, 1 min.

b) Stir in the ketjap manis, soy and water for the sauce (see pantry for amount).

c) Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

d) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

5

a) Stir the BBQ sauce and a good squeeze of lime juice from a lime wedge into the sauce.

b) Add the noodles to the sauce and mix to coat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

6

a) Share the Korean style beef noodles between your serving bowls. Spoon over any remaining sauce from the pan.

b) Sprinkle over the crushed peanuts to finish.

c) Serve with any remaining lime wedges for squeezing over.

Enjoy!

7

Step 1 MOD: If you’ve chosen beef mince instead of pork, cook the recipe in the same way.