with Veggies & Sesame Seeds
In just 4 easy steps, whip up a tasty beef bowl, perfect for noodle night. You've got your carrot, zucchini and spinach in the veggie department and Asian BBQ beef in your protein department, all the perfect accompaniments for egg noodles. Don't forget some sesame seeds for crunch! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Egg noodles
1 packet
Beef mince
1 packet
Garlic
2 clove
Oyster sauce
1 packet
Sweet chilli sauce
1 packet
Water
0.25 cup
Carrot & Zucchini Mix
1 bag
Asian bbq seasoning
1 sachet
Baby spinach leaves
1 bag
Sesame seeds
1 packet
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Meanwhile, finely chop garlic. • In a small bowl, combine oyster sauce, sweet chilli sauce and the water. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot & zucchini mix, tossing, until tender, 4-5 minutes. Transfer to a bowl and season.
• Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high, add Asian BBQ seasoning and garlic and cook until fragrant, 1 minute. • Add oyster sauce mixture, cooked veggies, egg noodles and baby spinach leaves, tossing to combine, 1 minute. • Season to taste. TIP: Add a splash of water if the noodles look dry.
• Divide Asian BBQ beef and oyster sauce noodles between bowls. • Sprinkle with sesame seeds to serve. Enjoy!
2612
kJ
Energy (kJ)
16.6
g
Fat
6.1
g
of which saturates
76.6
g
Carbohydrate
20.6
g
of which sugars
40.5
g
Protein
2788
mg
Sodium
