Cumin-Turmeric Fried Noodles with Beef and Pork

New

Family Friendly

with Crispy Shallots

5 min

Difficulty: 2/3

Chinese

Ingredients: Ground beef and pork mix (beef, pork) • Chow mein noodles (wheat) (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) • Sweet bell pepper • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Lime • Spinach • Carrot • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

30-min-or-less

Family Friendly

Pan-asian-plates

Noodle-stir-fry

Ingredients

Ground Beef and Pork Mix

250 g

Chow Mein Noodles

200 g

Sweet Bell Pepper

1 unit(s)

Baby Spinach

56 g

Lime

1 unit(s)

Carrot, julienned

56 g

Crispy Shallots

28 g

Vegetarian Oyster Sauce

0.25 cup

Ginger-Garlic Puree

2 tbsp

Chicken Stock Powder

7.5 g

Cumin-Turmeric Spice Blend

4 g

Oil

1 tbsp

Sugar

0.25 tsp

Salt

0.255 tsp

Pepper

0.125 tsp

Butter

2 tbsp

Preparation

Before starting, bring a large pot of salted water to a boil over high.
Wash and dry all produce.
Meanwhile, core, then thinly slice peppers.
Juice half the lime. Cut remaining lime into wedges.
Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
To a small bowl, add oyster sauce, ginger-garlic puree, half the stock powder, lime juice, 1/4 cup (1/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Stir to combine. Set aside. (NOTE: This is your sauce mixture!)

To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
Strain and rinse noodles with warm water.
Return noodles to the pot, off heat. Add 1/2 tbsp (1 tbsp) oil. Sprinkle half the Cumin-Turmeric Spice Blend and remaining stock powder over top, then gently toss to coat.
Using a pair of scissors, make a few cuts in the pot to cut up noodles.
Set aside.

Heat a large non-stick pan over high.
When hot, to the dry pan add beef and pork mix and remaining Cumin-Turmeric Spice Blend. Season with salt and pepper. Cook for 4-5 min, breaking up meat into smaller pieces, until no pink remains.**
Add half the sauce mixture. Season with salt and pepper. Stir to coat.
Transfer meat mixture to a large bowl. Cover to keep warm.

Reheat the same pan over high.
When hot, add 2 tbsp (4 tbsp) water, 1/2 tbsp (1 tbsp) oil, then peppers, and carrots. Cook for 2-4 min, stirring often, until tender-crisp and liquid has absorbed.
Add remaining sauce mixture. Season with salt and pepper. Stir to coat.
Transfer veggies to the bowl with meat, then stir to combine.
Rinse and wipe out pan.

Reheat the same pan over medium-high.
When hot, add 2 tbsp (4 tbsp) butter. Swirl pan for 30 sec, until melted, then add noodles.
Cook for 4-5 min, stirring occasionally, until noodles are slightly crisp. (TIP: Less stirring means more crispy noodle bits!)
Add spinach and half the crispy shallots. Stir for 1 min, until spinach has wilted.