with Mixed Veggies & Sesame Seeds
Dig into this comforting, loaded udon noodle bowl in less time than it takes to order takeaway. Chewy udon noodles are tossed with beef strips, carrot and courgette, then coated in a sweet soy and oyster glaze. Sprinkle it with some sesame seeds for crunch and dinner is served! * Due to local ingredient availability, some of the ingredients may be a little different, but your recipe will be just as delicious! *
Allergens
Utensils
Tags
Mixed sesame seeds
sachet
Udon noodles
1 packet
Beef strips
500 g
Baby Leaves
1 packet
Sesame seeds
1 sachet
Carrot
1
Garlic
2
Courgette
1
Oyster sauce
1 packet
Sweet Soy Seasoning
1 packet
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and return to saucepan with a drizzle of olive oil.
• Meanwhile, finely chop garlic. Cut carrot and courgette into half-moons. In a small bowl, combine oyster sauce, the sesame oil, soy sauce, brown sugar and water. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot & courgette, until tender, 4-5 minutes. • Add garlic and cook, until fragrant, 1 minute. Transfer to a bowl and season.
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Add sweet soy seasoning, cooked noodles, veggies, oyster sauce mixture and baby spinach leaves, tossing to combine. Season with pepper. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Divide beef lo mein noodle stir-fry between bowls. Sprinkle with sesame seeds to serve. Enjoy!
2600
kJ
Energy (kJ)
622
kcal
Calories
20.2
g
Fat
8
g
of which saturates
44
g
Carbohydrate
12
g
of which sugars
11.3
g
Dietary Fibre
66
g
Protein
98.3
mg
Cholesterol
1620
mg
Sodium
