with Carrot and Young Pea Pods
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Easy Peasy Thai Inspired Pork Noodle and Veggie Gyoza Stir-Fry will be on your table in less than 15 minutes.
Allergens
Utensils
Tags
Carrot
1 unit(s)
British Beef Mince
240 grams
Young Pea Pods
80 grams
Thai Style Spice Mix
1 sachet(s)
Red Thai Style Paste
50 grams
Egg Noodle Nest
125 grams
Ketjap Manis
50 grams
Vegetable Gyozas
10 unit(s)
Sugar for the Sauce
0.5 tsp
Water for the Sauce
50 milliliter(s)
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.
- Bake on the top shelf of your oven, 10-12 mins.
- Boil a full kettle.
- Meanwhile, trim and halve the carrot. Slice into 0.5cm pieces.
- Heat a frying pan on high heat (no oil).
- Once hot, fry the beef mince and carrot, 6-8 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the pea pods, Thai style spice mix and red Thai style paste to the beef. Stir-fry, 1 min.
- Meanwhile, pour the boiled into a saucepan with 0.5 tsp salt on high heat.
- Boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
- Add the noodles, ketjap, sugar and water (see pantry for both). Stir together. Remove from the heat.
- Taste and season with salt and pepper if needed.
- Serve in bowls.
- Top with the veggie gyozas.
3317
kJ
Energy (kJ)
793
kcal
Energy (kcal)
25.8
g
Fat
7.8
g
of which saturates
95.6
g
Carbohydrate
25.6
g
of which sugars
9.7
g
Dietary Fibre
42.8
g
Protein
4.33
g
Salt
with Carrot Ribbons, Young Pea Pods and Sesame Seeds
with Carrot Ribbons, Young Pea Pods and Sesame Seeds
with Carrot and Young Pea Pods
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