Superfast Thai Inspired Beef Noodles

Name: Superfast Thai Inspired Beef Noodles with Stir-Fried Pepper
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 2 Egg Noodle Nest; 240 British Beef Mince; 1 Thai Style Spice Blend; 1 Green Pepper; ½ Lime; 50 Ketjap Manis; 15 Honey; 25 Soy Sauce; 2 Tomato Ketchup

with Stir-Fried Pepper

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Looking for a quick and tasty midweek dinner option? Try cooking up our Superfast Thai Inspired Beef Noodles in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Spicy

Allergens:

Egg

•Cereals containing gluten

•Sesame

•Soya

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.

Preparation Time20 minutes

Cooking time15 minutes

DifficultyEasy

Ingredients

serving amount

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

240

British Beef Mince

Thai Style Spice Blend

(Contains Sesame)

Green Pepper

(May contain Celery)

Lime

Ketjap Manis

(Contains Soya)

Honey

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

Tomato Ketchup

Nutritional information

Energy (kJ)2731 kJ

Energy (kcal)653 kcal

Fat20.6 g

of which saturates8.6 g

Carbohydrate80.7 g

of which sugars27.9 g

Protein38 g

Salt5.49 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Large Saucepan

•Pan

•Bowl

Instructions

PDF

a) Fill and boil your kettle.

b) Pour the boiled water into a large saucepan on medium heat.

c) Once boiling, the noodles to the water and cook until tender, 4 mins.

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Meanwhile, halve the green pepper and discard

the core and seeds. Slice into thin strips.

b) Heat a drizzle of oil in large frying pan on

high heat.

c) Once hot, add the pork and sliced pepper, then

sprinkle over the Thai style spice blend (add less if

you'd prefer things milder).

a) Fry until the mince is browned and the pepper

has softened, 5-6 mins. Use a spoon to break up the

mince as it cooks. IMPORTANT: Wash your hands

and equipment after handling raw mince.

b) Meanwhile, cut the lime (see ingredients for

amount) into wedges.

c) Once the mince has browned, drain and discard

any excess fat. IMPORTANT: The mince is cooked

when no longer pink in the middle.

a) In a small bowl, combine the ketjap manis, honey, soy sauce and ketchup (see pantry for amount). Add a good squeeze of lime juice and mix well. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Add the sauce to the pan.

c) Bring to a simmer and bubble until thickened, 1-2 mins.