Satay Style Beef Mince and Noodles
with Red Pepper and Mangetout
We love good Satay Style Beef Mince and Noodles and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
British Beef Mince
1
Bell Pepper
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
½
Lime
1
Peanut Butter
80
Mangetout
1
Red Onion
25
Ketjap Manis
(Contains Soya)
32
Sweet Chilli Sauce
Nutritional information
Utensils
Instructions
Bring a saucepan of water up to the boil with 0.25 tsp salt for the noodles. Halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion. Zest the lime and cut into wedges. Roughly chop the peanuts. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, transfer the mince to a bowl but don't wash up the pan! Return the pan to medium high heat and add a drizzle of oil if it needs it. Once hot, add the red pepper and stir fry until softened and starting to brown, 4-5 mins.
Meanwhile, once the water is boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve and run under cold water to prevent them from sticking together.
Add the red onion and mangetout to the pan with the red pepper and stir fry until slightly softened, 2-3 mins. Add the garlic and cook, stirring, for 1 minute. Meanwhile, pop the peanut butter, sweet chilli sauce, ketjap manis, soy sauce and lime zest into a jug with 1 tbsp water per person. Stir together with a fork until evenly mixed. Return the browned mince to the pan along with the mixture in the jug, stir together and bring to a simmer.
Add the noodles to the pan with the mince, veg and sauce and mix together until the noodles are evenly coated in the sauce. Cook, stirring, until piping hot, 1-2 mins. Tip: Add a splash more water if the mixture is a little dry. IMPORTANT: The mince is cooked when no longer pink in the middle.
Divide the stir fry between plates, top with the chopped peanuts and serve with the lime wedges alongside for squeezing over. Enjoy!
