Weeknight Fragrant Hoisin Beef Noodles
with Carrot, Onion, Green Beans and Peanuts
Perfect for a midweek meal, these Weeknight Fragrant Hoisin Beef Noodles can be on your table in less than 25 minutes. Hoisin contains Chinese Five Spice, rice vinegar and red miso which gives it its delicious sweet-umami flavour.
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.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Onion
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
240 grams
British Beef Mince
80 grams
Green Beans
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
15 grams
Ginger Puree
30 grams
Hoisin Sauce
(Contains: Soya)
40 milliliter(s)
Ketjap Manis
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
a) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
b) Halve and peel the onion. Chop into 2cm chunks.
c) Crush the peanuts in the unopened sachet using a rolling pin.
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the beef mince, carrot and onion.
c) Fry until the mince has browned and the veg has softened, 8-10 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) While the beef and veg cook, boil a full kettle.
b) Meanwhile, trim the green beans, then cut into thirds.
c) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to a boil. Add the green beans and noodles and cook until tender, 4 mins.
d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Once the mince has browned, drain and discard any excess fat. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Stir the ginger puree into the pan and fry until fragrant, 1 min.
c) Stir in the hoisin sauce, ketjap, soy and water for the sauce (see pantry for amount).
d) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) Stir the cooked noodles and beans into the sauce.
b) Taste and season with salt and pepper if needed.
c) Add a splash of water if you feel it needs it.
a) Share the noodles, beef and veg between your serving bowls.
b) Sprinkle over the peanuts to finish.
