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.
Egg Noodle Nest(ContainsEgg, Cereals containing gluten)
Halve the pepper and discard the core and seeds. Slice into thin strips. Trim and thinly slice the spring onions. Halve, peel and thinly slice the onion. Heat a large frying pan on medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer them to a small bowl.
Pop the (now empty) frying pan back on medium-high heat. Add the sesame oil. When hot, add the sliced pepper and onion and stir-fry until soft and starting to char, 6-7 mins. Once charred, add the ginger puree then remove from the heat.
Heat a drizzle of oil in a medium frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. Once cooked, add half of the Szechuan paste and set the pan aside. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, bring a saucepan of water up to the boil with 1/4 tsp salt for the noodles. When boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.
Once the noodles have cooked, add them to the pan with the beef along with the charred veg and remaining Szechuan paste. Stir well to coat and heat until piping hot.
Share the Szechuan fried beef noodles between your plates. Sprinkle over the spring onion and sesame seeds to finish. Enjoy!