Quick Beef Noodle Soup

Name: Quick Beef Noodle Soup with Pak Choi and Mushrooms
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Pak Choi; 240 grams British Beef Mince; 80 grams Sliced Mushrooms; 2 nest(s) Egg Noodle Nest; 15 grams Ginger, Garlic & Lemongrass Puree; 25 milliliter(s) Soy Sauce; 15 grams Chicken Broth Paste; 15 grams Sambal Paste; 5 grams Roasted White Sesame Seeds; 450 milliliter(s) Boiled Water for the Soup

with Pak Choi and Mushrooms

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This delicious Quick Beef Noodle Soup has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Spicy

•Rapid

Allergens:

Egg

•Cereals containing gluten

•Soya

•Sesame

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Pak Choi

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

2 nest(s)

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

15 grams

Ginger, Garlic & Lemongrass Puree

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

15 grams

Chicken Broth Paste

15 grams

Sambal Paste

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

450 milliliter(s)

Boiled Water for the Soup

Nutritional information

Energy (kcal)578 kcal

Energy (kJ)2418 kJ

Fat23.9 g

of which saturates9.2 g

Carbohydrate51.1 g

of which sugars4.1 g

Dietary Fibre4.2 g

Protein40.9 g

Salt5.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Large Saucepan

•Medium Saucepan

Instructions

a) Boil a full kettle.

b) Trim the pak choi, then separate the leaves.

c) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

a) Heat a drizzle of oil in a large saucepan on high heat.

b) Once hot, add the beef mince and mushrooms. 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. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, when your pan of water is boiling, add the noodles and pak choi.

b) Cook until tender, 4 mins.

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

a) Once the mince is browned, stir in the ginger, garlic & lemongrass puree and cook until fragrant, 30 secs.

b) Add the soy sauce and simmer until evaporated, 1-2 mins.

c) Stir in the boiled water for the soup (see pantry for amount) from your kettle, chicken broth paste and sambal. Combine well and bring to the boil.