Sweet and Sticky Beef Noodles
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Sweet and Sticky Beef Noodles

Sweet and Sticky Beef Noodles

with Mangetout and Pak Choi

This Sweet and Sticky Beef Noodles is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
High Protein
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

1 unit(s)

Pak Choi

2 unit(s)

Garlic Clove

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

240 grams

British Beef Mince

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

80 grams


64 grams

Hoisin Sauce

(Contains Soya)

50 grams

Teriyaki Sauce

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2724 kJ
Energy (kcal)651 kcal
Fat21.8 g
of which saturates8.9 g
Carbohydrate74.2 g
of which sugars23.4 g
Protein40.9 g
Salt5.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan


Start the Prep

a) Boil a full kettle.

b) Trim the pak choi, then separate the leaves.

c) Peel and grate the garlic (or use a garlic press).

Cook the Noodles

a) Pour the boiled water into a large saucepan on medium heat with 1/2 tsp salt and bring to a boil.

b) Add the noodles and pak choi to the water. Cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.

Bring on the Beef

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins.

c) Use a spoon to break it up 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.

Flavour Town

a) Add the Thai style spice blend (add less if you'd prefer things milder), garlic and mangetout to the beef. Stir-fry for 30 secs.

b) Pour in the hoisin, teriyaki, soy and water for the sauce (see pantry for amount) and bring to a boil.

c) Reduce the heat slightly, then simmer until the sauce has thickened, 2-3 mins.

Time to Toss

a) Once the sauce has thickened, toss the cooked noodles into the beef mixture until well combined. 

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if it's a little dry.

Serve Up

a) Share your sticky beef noodles between your bowls.