Looking for a quick and tasty midweek dinner option? Try cooking up our Lemongrass and Teriyaki Beef Noodles in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
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.
1
Bell Pepper
(May contain Celery)
80
Green Beans
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
240
British Beef Mince
15
Ginger, Garlic & Lemongrass Puree
150
Teriyaki Sauce
(Contains Soya)
a) Boil a full kettle.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Trim the green beans, then cut into thirds.
d) Pour the boiled into a large saucepan and bring back to the boil with 1/4 tsp salt for the noodles.
a) Add the noodles and green beans to the pan of water and bring back to the boil.
b) Cook until tender, 4 mins.
c) Once cooked, drain in a colander. TIP: Run the noodles and veg under cold water to stop them sticking together and to keep the veg vibrant.
a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the beef mince and pepper. Fry until browned, 5-6 mins. Use a spoon to break it up the mince as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
a) Add the ginger, garlic & lemongrass puree to the beef.
b) Cook, stirring, for 1 min.
a) Add the noodles, green beans and teriyaki sauce to the beef.
b) Cook, stirring, until piping hot, 1-2 mins.
c) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.
a) Share the teriyaki noodles between your bowls.
Enjoy!