Cashew Beef Stir-Fry and Noodles
with Bell Pepper and Carrot Ribbons
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Cashew Beef Stir-Fry and Noodles will be on your table in less than 25 minutes.
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
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Carrot
25 grams
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
1 sachet(s)
Chinese Five Spice
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
50 grams
Ketjap Manis
(Contains Soya)
32 grams
Sweet Chilli Sauce
15 milliliter(s)
Rice Vinegar
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle. Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil.
b) Add the noodles to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
c) Crush the cashews in the unopened sachet using a rolling pin.
a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the pepper and beef mince.
b) Fry until the mince has browned and pepper is tender, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Add the garlic and Chinese five spice to the pan, cook for 1 min.
c) Add the carrot ribbons, soy sauce, ketjap manis, sweet chilli sauce, rice vinegar and water for the sauce (see pantry for amount). Stir to combine, bring to the boil then reduce the heat and simmer until thickened, 1-2 mins.
a) When everything is ready, add the noodles and cashews to the pan. Toss to coat in the sauce.
b) Taste and season with salt and pepper if needed.
c) Add a splash of water if it's a little too thick.
a) Share the noodles out between your serving bowls.
Enjoy!
