Thai Inspired Beef and Noodle Stir-Fry
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Thai Inspired Beef and Noodle Stir-Fry

Thai Inspired Beef and Noodle Stir-Fry

with Carrot Ribbons and Green Beans

On the table in less than 25 minutes, this Thai Inspired Beef and Noodle Stir-Fry has it all. Red Thai paste, ketjap manis and soy sauce turn beef mince into a tasty topping for egg noodles.

Tags:
Family Friendly
Calorie Smart
Allergens:
Egg
Cereals containing gluten
Soya

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

240 grams

British Beef Mince

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50 grams

Red Thai Style Paste

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

50 grams

Ketjap Manis

(Contains Soya)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2654 kJ
Energy (kcal)634 kcal
Fat20 g
of which saturates7.3 g
Carbohydrate75.4 g
of which sugars21.8 g
Dietary Fiber6.7 g
Protein37.4 g
Salt5.35 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Peeler
Large Saucepan
Pan
Sieve

Instructions

Get Prepped
1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt.

b) Meanwhile, trim the green beans, then cut into thirds.

c) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. 

d) Peel and grate the garlic (or use a garlic press). 

Cook the Beef
2

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and green beans. Fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) 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.

Bring on the Noodles
3

a) Meanwhile, add the noodles to the pan of boiling water and bring back to the boil. Cook until tender, 4 mins.

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

Build the Flavour
4

a) Once the beef has browned, red Thai style paste, garlic and carrot ribbons to the pan. 

b) Stir-fry until fragrant, 1 min.

Combine and Stir
5

a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for both amounts) to the pan. Stir to combine, bring to the boil and simmer, 2-3 mins.

b) Stir in the cooked noodles and toss to coat in the sauce. Simmer until piping hot, 1 min. Remove from the heat.

c) Add a splash of water to loosen if needed. Taste and season with salt and pepper if needed.

Serve
6

a) When ready, share the beef noodle stir-fry between your bowls.

Enjoy!