Super Quick Szechuan Beef
with Egg Noodles and Green Beans
Calories
:
611 kcalProtein
:
37.5g proteinTotal
:
15 minutesDifficulty
:
EasyHigh Protein
Medium Spice
Calorie Smart
Allergens:
- Wheat
- Cereals containing gluten
- Egg
- Soya
Super speedy, this Super Quick Sweet Chilli Szechuan Beef takes only 15 minutes to make. Full of sweet and savoury notes with a bit of a kick, Szechuan (pronounced sich-waan) paste is the perfect pairing for both meat and veggie stir-fry dishes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
80 grams
Green Beans
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
240 grams
British Beef Mince
120 grams
Sliced Carrot and Cabbage Mix
60 grams
Hoisin Sauce
(Contains: Soya)
75 grams
Szechuan Paste
(Contains: Soya)
15 grams
Honey
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutrition Values
Energy (kJ)2556 kJ
Energy (kcal)611 kcal
Fat16.4 g
of which saturates7.1 g
Carbohydrate77.5 g
of which sugars27.1 g
Dietary Fibre7.9 g
Protein37.5 g
Salt3.6 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Saucepan
•Kettle
•Pan
Cooking Steps
1
- Boil a half-full kettle.
- Trim the green beans. Cut into thirds.
- Pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the noodles, 4 mins. Once cooked, drain and run under cold water.
2
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef and green beans, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
3
- Next, add the coleslaw to the pan. Stir-fry, 2-3 mins.
- Stir in the hoisin, Szechuan, honey and water (see pantry). TIP: Put hardened honey into hot water for 1 min.
- Bring to the boil. Simmer, 1-2 mins. Season with salt and pepper.
- Add the cooked noodles. Toss to coat in the sauce, 1 min. Add a splash of water if needed.
4
- Share the beef noodles between your bowls.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-savoury sauce is a highlight for many, though some find it too sweet and less spicy than the Szechuan name suggests. Adding chilli flakes, a splash of soy sauce, or a clove of garlic can help balance the flavour.
- Ease of prep: This is a genuinely quick and straightforward dish, with most steps coming together in well under 30 minutes.
- Suggestions: Cook the noodles last and add them to the pan immediately after draining to prevent sticking; rinsing with hot rather than cold water also helps them toss through the sauce more evenly. Some cooks bulk out the dish with extra veg such as broccoli, peppers, baby sweetcorn, or mangetout.
- Next-day meals: Leftovers can be satisfying, though the dish may dry out when reheated; adding a splash of water or soy sauce helps revive it.
- Portions: The recipe is generous for some, with a few finding the beef-to-noodle ratio slightly uneven and suggesting a little extra noodles balances it out.
