Spicy Szechuan Beef Stir-Fry Noodles
with Peppers and Carrots
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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
Green Beans
1
Carrot
1
Spring Onion
½
Lime
1
Garlic Clove
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
100
Szechuan Paste
(Contains Soya)
240
Beef Strips
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water up to the boil with 0.25 tsp salt for the noodles. Trim and halve the green beans. Trim the carrot (no need to peel). Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the carrot centre. Trim and thinly slice the spring onion. Zest and halve the lime. Peel and grate the garlic (or use a garlic press).
When the water is boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve, and keep to one side for later. TIP: Run the noodles under cold water to stop them sticking together. Meanwhile, pour the Szechuan sauce into a medium bowl. Add the water (see ingredients for amount), the lime zest and a squeeze of lime juice. Mix well to combine and keep aside.
Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the beef strips to the pan and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw beef. Fry until browned, 1-2 mins, continuously stirring. TIP: Don't crowd the pan or your beef strips will stew not fry! It's best to cook it in batches. Once each batch of beef is browned, remove it to rest on a kitchen paper-lined plate. IMPORTANT: The beef is safe to eat when the outside is browned.
Wipe out the now empty frying pan and heat a drizzle of oil on high heat. Add the carrot, green beans and garlic and stir-fry until the veg is tender, 5-6 mins. Continue to stir while it cooks.
Once the vegetables are cooked, pour in your sauce, allow it to bubble for a minute then add the cooked noodles and beef strips. Toss well to coat everything in the sauce. Allow it to cook until everything is piping hot, 1-2 mins (keep stirring). Take the pan off the heat, taste and season with a little salt or more lime juice if you feel it needs it. TIP: Add a splash more water if it has become a little dry.
Divide the Szechuan beef noodles between your bowls, scatter over the spring onion and tuck in. Enjoy!
