Easy Ginger Teriyaki Pulled Beef Noodles
with Mixed Green Veg and Peanuts
Deliciously easy to cook, it only takes 3 steps to put these Easy Ginger Teriyaki Pulled Beef Noodles on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
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
280 grams
Slow Cooked Beef
120 grams
Sliced Mushrooms
120 grams
Coleslaw Mix
160 grams
Blanched Peas, Sugar Snaps and Green Beans
15 grams
Ginger Puree
100 grams
Teriyaki Sauce
(Contains Soya)
220 grams
Udon Noodles
(Contains Cereals containing gluten)
15 grams
Sambal Paste
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
100 milliliter(s)
Water for the Beef
Nutritional information
Utensils
Instructions
- Heat a saucepan with a tight-fitting lid on medium-high heat.
- Add the beef along with the juices from the packet. Season with salt and pepper.
- Simmer on low with the lid on, 10-15 mins. IMPORTANT: Ensure it's piping hot throughout.
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Fry the mushrooms in the frying pan, 3-4 mins. Season with salt and pepper.
- Next, add the slaw mix and green veg. Stir-fry for 2-3 mins.
- Reduce the heat to medium. Stir in the ginger puree. Fry for 1 min more.
- Once tender, shred the beef. Stir through the teriyaki and water (see pantry). Remove from the heat.
- Add the teriyaki beef and udon noodles to the frying pan. Toss to combine, using a fork to separate the noodles. Simmer, 1-2 mins.
- Stir through the sambal. Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
- Serve in bowls topped with the peanuts.
