with teriyaki sauce and bell peppers
Sugar snaps and bell pepper add a wonderful crunch to this tangy teriyaki dish. In contrast, the udon noodles that accompany have a pleasingly soft and dense chewiness to them. They also happen to be great for soaking up strong flavours like the umami teriyaki in this recipe.
Allergens
Utensils
Tags
Teriyaki Sauce
2 sachet(s)
Udon Noodles
300 grams
Bell Pepper
1 unit(s)
Garlic
1 unit(s)
Irish Beef Mince
250 grams
Green Beans
150 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the garlic (or use a garlic press).
- Trim and halve the green beans.
- Place a pan over high heat with a drizzle of oil.
- Once hot, stir-fry the pepper until just soft, 3-4 mins.
- Add the beef mince to the pepper and cook until browned, 5-6 mins.
- Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Beef is cooked when no longer pink in the middle.
- Once the beef is browned, add the green beans and garlic to the pan and cook until fragrant, 1 min.
- Stir in the teriyaki sauce and 50ml water (double for 4p). Cook for 1 min more.
- Taste and season with salt and pepper if needed.
TIP: Add a splash of water if the sauce is a little dry.
- Carefully separate the noodles with your hands.
- Gently toss them through the sauce.
- Cook until warmed through, 2-3 mins.
- Share the teriyaki beef noodles between bowls.
2857
kJ
Energy (kJ)
683
kcal
Energy (kcal)
23.8
g
Fat
8.7
g
of which saturates
79.8
g
Carbohydrate
28.1
g
of which sugars
0
g
Dietary Fiber
36.3
g
Protein
0
mg
Cholesterol
5.7
g
Salt
