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Teriyaki Ginger Beef Noodles
Teriyaki Ginger Beef Noodles

Teriyaki Ginger Beef Noodles

with Pak Choi and Lime

Recipe Development Team
Recipe Development TeamPublished on December 12, 2023

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.

Allergens:
Egg
Cereals containing gluten
Soya

The quantities provided above are averages only.

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Pak Choi

½ unit(s)

Lime

1 unit(s)

Carrot

2 unit(s)

Garlic Clove**

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

240 grams

British Beef Mince

15 grams

Ginger Puree

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)2624 kJ
Energy (kcal)627 kcal
Fat21.9 g
of which saturates9 g
Carbohydrate71.3 g
of which sugars19.3 g
Dietary Fibre6.3 g
Protein38.4 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Peeler
Kettle
Sieve
Medium Saucepan
Pan

Cooking Instructions and Tips

Get Prepped
1

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 (or use a garlic press).

Bring on the Noodles
2

a) Pour the boiled water into a medium saucepan with 1/2 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
3

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
4

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

b) Add the garlic, 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
5

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.

Serve
6

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

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

Enjoy!

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