Quick Teriyaki Ginger Beef & Pork Noodles
with Pak Choi and Lime
It takes less than 25 minutes to make these Quick Teriyaki Ginger Beef Noodles. Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled.
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
1 unit(s)
Pak Choi
½ unit(s)
Lime
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
240 grams
British Beef and Pork Mince
15 grams
Ginger Puree
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Sambal Paste
75 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Boil a half-full kettle.
b) Trim the pak choi, then thinly slice widthways. Cut the lime into wedges (see ingredients for amount).
c) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
d) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring back to the 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 the noodles sticking together.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef and pork mince and 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. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Once the mince is cooked, turn the heat down to medium.
b) Add the garlic, ginger puree, Indonesian style spice mix and pak choi. Fry until fragrant, 2-3 mins.
c) Pour in the sambal, teriyaki sauce, soy sauce and water for the sauce (see pantry for amount). Stir to combine and simmer until glossy, 1-2 min.
a) Toss the cooked noodles and carrot ribbons into the sauce until coated and piping hot, 1 min.
b) Add a squeeze of lime juice from a lime wedge. Taste and season with salt and pepper if needed.
a) When ready, share the teriyaki beef and pork noodles between your bowls.
b) Serve the remaining lime wedges alongside for squeezing over.
Enjoy!
