with pak choi and carrots
Tangy, tasty and a tiny bit spicy, these lightly spiced fragrant beef noodles are the perfect easy weeknight meal.
Allergens
Utensils
Tags
Pak Choi
1 unit(s)
Garlic
1 unit(s)
Udon Noodles
300 grams
Irish Beef Mince
250 grams
Thai Style Spice Mix
1 sachet(s)
Hoisin Sauce
2 sachet(s)
Carrot
2 unit(s)
Chicken Stock
1 sachet(s)
Lime
0.5 unit(s)
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
- Trim the pak choi, then thinly slice widthways.
- Trim the carrot, then slice into ½ cm rounds (no need to peel).
- Peel and grate the garlic (or use a garlic press).
- Zest half the lime (double for 4p) then cut in half.
- Place a pan over medium-high heat (no oil).
- When the pan is hot, add the beef mince and cook until browned, 5-6 mins.
- Use a wooden spoon to break it up as it cooks.
- Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Lower the heat and add the carrots with a drizzle of oil if necessary. Cook until softened, 4-5 mins, stirring occasionally.
- Add the garlic, Thai spice mix and chicken stock powder.
- Add 100ml water (double for 4p) and the pak choi, then mix everything together.
- Simmer, stirring frequently until the liquid has reduced by half, 4-5 mins.
- When the beef is ready, stir through the hoisin sauce, 2 tsp sugar (double for 4p) and a squeeze of lime juice to taste.
- Add a splash of water if necessary.
- Carefully separate the noodles then add them to the pan.
- Toss the lime zest and noodles gently in the sauce until noodles are softened, 1-2 mins.
- Remove from the heat, taste and season to your preference with salt, pepper and sugar.
- Share the fragrant beef noodles between your bowls.
- Chop any remaining lime into wedges and serve alongside.
610
kcal
Energy (kcal)
2554
kJ
Energy (kJ)
20.5
g
Fat
8.7
g
of which saturates
71.2
g
Carbohydrate
16.3
g
of which sugars
0
g
Dietary Fiber
34.6
g
Protein
0
mg
Cholesterol
2.28
g
Salt
