Satay Style Beef Mince and Noodles
with Bell Pepper and Mangetout
.
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.
Ingredients
1
Bell Pepper
(May contain Celery)
1
Red Onion
½
Lime
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Garlic Clove
240
Beef Mince
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
80
Mangetout
30
Peanut Butter
(Contains Peanut May contain Nuts)
32
Sweet Chilli Sauce
25
Ketjap Manis
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
2
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a saucepan of water up to the boil with 1/4 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. IMPORTANT: Wash your hands after handling raw mince. 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 the pan is dry. Once hot, add the 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 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 the water for the sauce (see ingredients for amount). 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!
