Miso Beef and Mushroom Noodles
with Pak Choi and Sesame Seeds
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
2 unit(s)
Garlic Clove
1 unit(s)
Pak Choi
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
15 grams
Miso Paste
(Contains Soya)
50 grams
Ketjap Manis
(Contains Soya)
10 grams
Chicken Stock Paste
15 grams
Sriracha Sauce
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a} Boil a full ketlle.
b) While the kettle comes to the boil, peel and grate the garlic (or use a garlic press).
c) Trim the pak choi, then thinly slice widthways.
a) Once the water has boiled, pour it into a medium saucepan with 0.25 tsp salt and bring back to a boil.
b) When boiling, 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. Set aside.
a) While the noodles cook, heat a large frying pan on high heat (no oil).
b) Once hot, add the beef mince and sliced mushrooms. Fry until browned, 5-6 mins.
c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat.
d) 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) Add the pak choi to the beef and fry until tender, 2-3 mins.
b) Lower the heat to medium, then add the garlic and stir-fry for 30 secs more.
c) Stir in the miso paste, ketjap manis, chicken stock paste, honey and water for the sauce (see pantry for both amounts). Simmer for 1 min.
a) Add the cooked noodles and sriracha (add less if you prefer things milder) to the miso beef and toss until well coated in the sauce.
b) Simmer until everything's piping hot, 1-2 mins.
a) Share your miso beef and mushroom noodles out between your serving bowls.
b) Sprinkle over the sesame seeds to finish.
Enjoy!
