Quick Soy, Chilli and Ginger Beef Noodles
with Sugar Snap Peas
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
240 grams
British Beef Mince
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 sachet(s)
Soy and Ginger Paste
(Contains Soya)
120 grams
Coleslaw Mix
80 grams
Sugar Snap Peas
Not included in your delivery
70 milliliter(s)
Water
Nutritional information
Instructions
Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.
When boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, heat a frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When 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.
Add the sugar snap peas and coleslaw mix to the pan and stir-fry until tender, 2-3 mins.
Once the veg is tender, add the soy, ginger and chilli paste to the pan along with the water for the sauce (see pantry for amount).
Stir to combine, lower the heat and simmer until thickened, 1-2 mins.
Once the sauce has thickened, stir in the cooked noodles.
Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Share the noodles out between your serving volws and tuck in.
Enjoy!
