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Satay Style Beef Mince and Noodles

Satay Style Beef Mince and Noodles

with Red Pepper and Mangetout

Family Friendly
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We love good Satay Style Beef Mince and Noodles and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:PeanutsCereals containing GlutenEggSoya

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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)

Red Onion

½ unit(s)


1 pot(s)

Salted Peanuts


1 clove

Garlic Clove

240 grams

Beef Mince

2 pack(s)


(ContainsCereals containing Gluten, Egg)

1 pack(s)


1 pot(s)

Peanut Butter


1 sachet

Sweet Chilli Sauce

1 sachet

Ketjap Manis


1 unit(s)

Soy Sauce

(ContainsCereals containing Gluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Energy (kcal)770 kcal
Fat33.0 g
of which saturates10.0 g
Carbohydrate78 g
of which sugars25.0 g
Protein42 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring a saucepan of water up to the boil with 0.25 tsp salt for the noodles. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion. Zest the lime and cut into wedges. Roughly chop the peanuts. Peel and grate the garlic (or use a garlic press).


Heat a drizzle of oil in a large frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, transfer the mince to a bowl but don't wash up the pan! Return the pan to medium high heat and add a drizzle of oil if it needs it. Once hot, add the red pepper and stir fry until softened and starting to brown, 4-5 mins.


Meanwhile, once the water is boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve and run under cold water to prevent them from sticking together.


Add the red onion and mangetout to the pan with the red pepper and stir fry until slightly softened, 2-3 mins. Add the garlic and cook, stirring, for 1 minute. Meanwhile, pop the peanut butter, sweet chilli sauce, ketjap manis, soy sauce and lime zest into a jug with 1 tbsp water per person. Stir together with a fork until evenly mixed. Return the browned mince to the pan along with the mixture in the jug, stir together and bring to a simmer.


Add the noodles to the pan with the mince, veg and sauce and mix together until the noodles are evenly coated in the sauce. Cook, stirring, until piping hot, 1-2 mins. Tip: Add a splash more water if the mixture is a little dry. IMPORTANT: The mince is cooked when no longer pink in the middle.


Divide the stir fry between plates, top with the chopped peanuts and serve with the lime wedges alongside for squeezing over. Enjoy!