Miso Beef and Mushroom Noodles & Vegetable Gyozas
with Garlic Green Beans, Sriracha and Roasted Sesame Seeds
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! The combination of ketjap and miso, a Japanese condiment made from fermented soy bean paste, gives a sweet-umami flavour to the beef and mushrooms.
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
10 unit(s)
Vegetable Gyozas
(Contains: Cereals containing gluten, Soya, Wheat May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Sulphites)
2 unit(s)
Garlic Clove
80 grams
Green Beans
125 grams
Egg Noodle Nest
(Contains: Cereals containing gluten, Wheat, Egg)
120 grams
Sliced Mushrooms
240 grams
British Beef Mince
15 grams
Miso Paste
(Contains: Soya)
40 grams
Ketjap Manis
(Contains: Soya)
10 grams
Chicken Stock Paste
16 milliliter(s)
Sriracha Sauce
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Peanut, Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.
b) Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.
c) Meanwhile, boil a full kettle for the noodles.
d) Peel and grate the garlic (or use a garlic press). Trim the green beans.
a) Once the water has boiled, pour it into a medium saucepan with ½ tsp salt and bring back to a boil.
b) When boiling, add the noodles to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. Set aside.
a) While the noodles cook, heat a large frying pan on high heat (no oil).
b) Once hot, add the beef mince, sliced mushrooms and green beans. Fry until browned, 5-6 mins.
c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.
d) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Lower the heat to medium, then add the garlic and stir-fry for 30 secs more.
b) Stir in the miso paste, ketjap manis, chicken stock paste, honey and water for the sauce (see pantry for both amounts). Simmer for 1 min.
a) Add the cooked noodles and sriracha (add less if you prefer things milder) to the miso beef and toss until well coated in the sauce.
b) Simmer until everything's piping hot, 1-2 mins.
a) Share your miso beef and mushroom noodles between your serving bowls.
b) Sprinkle over the sesame seeds to finish.
c) Top with the vegetable gyozas.
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