Fast Thai-Style Ground Beef & Peanut Shanghai Noodles
with Carrots, Asian Greens & Lime Wedges
Cooking time
10 minutes
Servings
4
Calories
750 /serving
Kids love noodling around, and so will you when it comes to this satisfying 10-minute meal. Fresh Shanghai noodles boil to al dente in no time, so they’re soon ready to mix and mingle. Toss them with nibbles of garlicky, sesame-studded ground beef, along with pan-softened Asian greens and carrots (pre-cut, might we add). A shot of teriyaki glaze ties it all together, with peanuts on top to make it extra-tempting.
We will send you:
- 510g Ground beef
- 1 Lime
- 200g Matchstick carrots
- 225g Asian greens (yu choy or gai lan)
- 120ml Teriyaki glaze
- 50g Chopped peanuts
- 450g Fresh Shanghai noodles
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Oil
Salt
Total Fat
27 g
Saturated Fat
8 g
Sodium
1790 mg
Total Carb
86 g
Sugars
14 g
Protein
42 g
Fibre
4 g
Preparation
Boil the noodles
Bring a large pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Cook the beef
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the beef*; season with ½ the spices. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
Meanwhile, remove the bottom inch of the yu choy stems; roughly chop the leaves and stems. Quarter the lime.
Cook the vegetables
To the pan of beef, add the yu choy and carrots. Cook, partially covered, stirring occasionally, 3 to 4 min., until the vegetables are tender; season with the remaining spices.
Combine the noodles
To the pan of beef and vegetables, add the noodles and teriyaki glaze. Cook, stirring frequently, 1 to 2 min., until combined.
Plate your dish
Divide the noodles between your bowls. Garnish with the peanuts and lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
