with Egg Noodles and Green Beans
Super speedy, this Super Quick Sweet Chilli Szechuan Beef and Vegetable Gyozas takes only 15 minutes to make. Full of sweet and savoury notes with a bit of a kick, Szechuan (pronounced sich-waan) paste is the perfect pairing for both meat and veggie stir-fry dishes.
Allergens
Utensils
Tags
Green Beans
80 grams
Egg Noodle Nest
125 grams
British Beef Mince
240 grams
Sliced Carrot and Cabbage Mix
120 grams
Hoisin Sauce
60 grams
Szechuan Paste
75 grams
Honey
15 grams
Vegetable Gyozas
10 unit(s)
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 until golden, 10-12 mins. Turn halfway through.
- Meanwhile, boil a half-full kettle.
- Trim the green beans. Cut into thirds.
- Pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the noodles, 4 mins. Once cooked, drain and run under cold water.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef and green beans, 5-6 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.
- Next, add the coleslaw to the pan. Stir-fry, 2-3 mins.
- Stir in the hoisin, Szechuan, honey and water (see pantry). TIP: Put hardened honey into hot water for 1 min.
- Bring to the boil. Simmer, 1-2 mins. Season with salt and pepper.
- Add the cooked noodles. Toss to coat in the sauce, 1 min. Add a splash of water if needed.
- Share the beef noodles between your bowls.
- Top with the vegetable gyozas
3289
kJ
Energy (kJ)
786
kcal
Energy (kcal)
22.4
g
Fat
7.7
g
of which saturates
99.6
g
Carbohydrate
30
g
of which sugars
10.9
g
Dietary Fibre
44.2
g
Protein
4.55
g
Salt
