Thai Inspired Beef and Noodle Stir-Fry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Thai Inspired Beef and Noodle Stir-Fry

Thai Inspired Beef and Noodle Stir-Fry

with Carrot Ribbons and Sugar Snaps

This Thai Inspired Beef and Noodle Stir-Fry 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
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

80 grams

Sugar Snap Peas

1 unit(s)


2 unit(s)

Garlic Clove

240 grams

Beef Mince

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50 grams

Red Thai Style Paste

50 grams

Ketjap Manis

(Contains Soya)

Not included in your delivery

½ tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2795 kJ
Energy (kcal)668 kcal
Fat25.1 g
of which saturates9.2 g
Carbohydrate74.5 g
of which sugars23 g
Protein37.9 g
Salt3.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan


Get Prepped

a) Slice the sugar snap peas in half lengthways.

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

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

Cook the Beef

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. It's cooked when no longer pink in the middle.

Bring on the Noodles

a) While the beef browns, 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 sieve and run under cold water to stop them sticking together.

Build the Flavour

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.

Combine and Stir

a) Add the ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine and bring to the boil.

b) Add the cooked noodles and carrot ribbons, toss to coat, adding a splash of water to loosen if needed. Remove from the heat. 

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


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