Thai Inspired Beef and Noodle Stir-Fry
with Sugar Snaps and Sesame Seeds
Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Inspired Beef and Noodle Stir-Fry in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
80
Sugar Snap Peas
2
Garlic Clove**
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
240
British Beef Mince
50
Red Thai Style Paste
50
Ketjap Manis
(Contains: Soya)
5
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
100
Water for the Sauce
½
Sugar for the Sauce
Utensils
Instructions
a) Slice the sugar snap peas in half lengthways.
b) Peel and grate the garlic (or use a garlic press).
a) Bring a large saucepan of water to the boil with 1/4 tsp salt.
b) When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins.
c) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.
a) 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. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The beef is cooked when no longer pink in the middle.
a) Once the beef has browned, add the sugar snaps, red Thai style paste and garlic to the pan.
b) Stir-fry until fragrant, 1 min.
a) Add the cooked noodles, ketjap manis, water and sugar (see pantry for both amounts) to the pan. Stir to combine and piping hot, then remove from the heat.
b) Taste and season with salt and pepper if needed.
a) When ready, share the beef noodles between your bowls.
b) Sprinkle over the sesame seeds to finish.
Enjoy!
