Yellow Thai Style Peanut Beef and Vegetable Gyoza Noodles
with Green Beans, Carrot Ribbons and Lime
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Here, our Yellow Thai Style Peanut Beef Noodles also take inspiration from peanut beef, alongside delicious crispy vegetable gyozas.
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
10 unit(s)
Vegetable Gyozas
(Contains: Cereals containing gluten, Soya, Wheat May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Sulphites)
80 grams
Green Beans
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 unit(s)
Carrot
125 grams
Egg Noodle Nest
(Contains: Cereals containing gluten, Wheat, Egg)
240 grams
British Beef Mince
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
45 grams
Yellow Thai Style Paste
(Contains: Soya)
20 grams
Ketjap Manis
(Contains: Soya)
Not included in your delivery
200 milliliter(s)
Water for the Sauce
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the noodles. Boil a half-full kettle for the sauce.
Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.
Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.
Trim and halve the green beans. Peel and grate the garlic (or use a garlic press). Halve the lime.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Once your pan of water is boiling, add the noodles and green beans to the water. Cook until tender, 4-5 mins.
Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins.
Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once the mince is cooked, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Add the carrot and fry until softened slightly, 2 mins more.
Add the garlic, peanut butter and yellow Thai style paste and fry for 1-2 mins more.
Stir through the ketjap, water and sugar for the sauce (see pantry for both amounts), bring up to a boil and lower to a simmer, cook until thickened slightly, 2-3 mins.
Next, add the cooked noodles and a squeeze of half of the lime juice to the pan and toss everything together until well coated.
Taste and season if needed. Add a splash of water to loosen if needed.
Share your noodles between your bowls.
Serve with any remaining lime wedges.
Top with the vegetable gyozas.
