Teriyaki Ginger Beef Noodles
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Teriyaki Ginger Beef Noodles

Teriyaki Ginger Beef Noodles

with Pak Choi and Lime

These delicious Teriyaki Ginger Beef Noodles have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
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 time20 minutes


serving amount

½ unit(s)


1 unit(s)


125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

240 grams

British Beef Mince

30 grams

Ginger Puree

1 unit(s)

Pak Choi

2 unit(s)

Garlic Clove

15 grams

Sambal Paste

75 grams

Teriyaki Sauce

(Contains Soya)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2666 kJ
Energy (kcal)637 kcal
Fat21.9 g
of which saturates9 g
Carbohydrate73 g
of which sugars19.7 g
Protein38.8 g
Salt4.29 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan


Get Prepped

a) Boil a full kettle.

b) Trim the pak choi, then thinly slice widthways. Cut the lime into wedges (see ingredients for amount).

c) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

d) Peel and grate the garlic.

Bring on the Noodles

a) Pour the boiled water into a medium saucepan with 1/4 tsp salt and bring back to the boil.

b) Add the noodles and cook until tender, 4 mins.

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

Fry 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.

Sauce Time

a) Once the beef is cooked, turn the heat down to medium.

b) Add the ginger puree and pak choi. Fry until fragrant, 2-3 min.

c) Pour in the sambal, teriyaki sauce and water for the sauce (see pantry for amount). Stir to combine and simmer until glossy, 1-2 min.

Combine and Stir

a) Toss the cooked noodles and carrot ribbons into the sauce until coated and piping hot, 1 min.

b) Add a squeeze of lime juice from a lime wedge. Taste and season with salt and pepper if needed.


a) When ready, share the fragrant beef noodles between your bowls. 

b) Serve the remaining lime wedges alongside for squeezing over.