Hoisin Beef Udon Noodles
with Tenderstem® Broccoli and Carrot
These delicious Hoisin Beef Udon Noodles have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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
150 grams
Tenderstem Broccoli
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
64 grams
Hoisin Sauce
(Contains Soya)
25 grams
Ketjap Manis
(Contains Soya)
220 grams
Udon Noodles
(Contains Cereals containing gluten)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Halve any thick broccoli stems lengthways.
b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2 cm thick.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the Tenderstem® and carrot. Stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.
c) Remove the veg and place in a medium bowl. Cover to keep warm.
a) Wipe out your frying pan, then pop back on frying pan on medium-high heat with a drizzle of oil.
b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Once the mince is cooked, add the garlic and fry for 1 min more.
b) Stir in the hoisin, ketjap and water for the sauce (see pantry for amount).
c) Simmer the sauce until slightly thickened, 2-3 mins.
a) Add the udon noodles to the pan along with the broccoli and carrot.
b) Toss to coat in the sauce, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.
c) Taste and season with salt and pepper if needed. Add a splash of water if the sauce is too thick.
a) Share the noodles between your serving bowls.
Enjoy!
