HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpicy Szechuan Beef Stir Fry Noodles
Spicy Szechuan Beef Stir-Fry Noodles

Spicy Szechuan Beef Stir-Fry Noodles

with Peppers and Carrots

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Tags:SpicyUnder 600 calories
Allergens:EggCereals containing glutenSoya

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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Green Beans

1 unit(s)


1 unit(s)

Spring Onion

½ unit(s)


1 unit(s)

Garlic Clove

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

100 grams

Szechuan Paste


240 grams

Beef Steak Strips

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2316 kJ
Energy (kcal)553 kcal
Fat14.0 g
of which saturates6.0 g
Carbohydrate65 g
of which sugars15.0 g
Protein41 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water up to the boil with 0.25 tsp salt for the noodles. Trim and halve the green beans. Trim the carrot (no need to peel). Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the carrot centre. Trim and thinly slice the spring onion. Zest and halve the lime. Peel and grate the garlic (or use a garlic press).


When the water is boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve, and keep to one side for later. TIP: Run the noodles under cold water to stop them sticking together. Meanwhile, pour the Szechuan sauce into a medium bowl. Add the water (see ingredients for amount), the lime zest and a squeeze of lime juice. Mix well to combine and keep aside.


Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the beef strips to the pan and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw beef. Fry until browned, 1-2 mins, continuously stirring. TIP: Don't crowd the pan or your beef strips will stew not fry! It's best to cook it in batches. Once each batch of beef is browned, remove it to rest on a kitchen paper-lined plate. IMPORTANT: The beef is safe to eat when the outside is browned.


Wipe out the now empty frying pan and heat a drizzle of oil on high heat. Add the carrot, green beans and garlic and stir-fry until the veg is tender, 5-6 mins. Continue to stir while it cooks.


Once the vegetables are cooked, pour in your sauce, allow it to bubble for a minute then add the cooked noodles and beef strips. Toss well to coat everything in the sauce. Allow it to cook until everything is piping hot, 1-2 mins (keep stirring). Take the pan off the heat, taste and season with a little salt or more lime juice if you feel it needs it. TIP: Add a splash more water if it has become a little dry.


Divide the Szechuan beef noodles between your bowls, scatter over the spring onion and tuck in. Enjoy!