Vietnamese Inspired Beef Noodles
with Pak Choi and Lime
- Egg
- Cereals containing gluten
- Soya
Looking for a quick and tasty midweek dinner option? Try cooking up our Vietnamese Inspired Beef Noodles in just 20 minutes for a delicious and speedy meal.
Ingredients
1
Pak Choi
½
Lime
1
Carrot
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
240
British Beef Mince
15
Ginger, Garlic & Lemongrass Puree
15
Sambal Paste
75
Teriyaki Sauce
(Contains: Soya)
Not included in your delivery
50
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle.
b) Trim the pak choi, then separate the leaves. 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.
a) Pour the boiled water into a medium saucepan with 1/4 tsp salt and bring back to a boil.
b) When boiling, add the noodles and pak choi to the water. Cook until tender, 4 mins.
c) Once cooked, drain in a colander and run under cold water to stop the noodles sticking together.
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.
a) Once the beef is cooked, turn the heat down to medium.
b) Add the ginger, garlic & lemongrass paste and fry until fragrant, 1 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.
a) Toss the cooked noodles, pak choi and carrot ribbons into the sauce until coated and piping hot, 1 min.
b) Add a squeeze of lime juice. Taste and season with salt and pepper if needed.
a) When ready, share the Vietnamese inspired beef noodles between your bowls.
b) Serve the remaining lime wedges alongside for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The ginger, garlic, and lemongrass paste brings real fragrance and depth; some find the overall dish a little mild and suggest adding extra seasoning or spice to taste.
- Ease of prep: Quick and straightforward to pull together on a weeknight, with most of the cooking done in a single frying pan.
- Suggestions: Stir-frying or briefly tossing the pak choi in the pan at the end, rather than boiling it with the noodles, helps it stay tender with a little bite rather than turning soggy. Chopping or tearing the pak choi into smaller pieces also makes it easier to eat. If the dish feels dry, adding a splash more water or sauce when combining everything loosens it nicely. Some reviewers suggest zesting the lime or adding a small amount of fish sauce for extra depth. Consider adding extra vegetables such as mangetout, peppers, or sugar snap peas to bulk out the dish.
- Next-day meals: Leftovers are enjoyable the next day, though the dish is best eaten fresh as the noodles can absorb the sauce overnight.
- Portions: A few reviewers found the noodle and vegetable quantities on the smaller side and topped up with extra noodles or veg from their own supplies.
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