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Beef & Bok Choy Noodles

Beef & Bok Choy Noodles

with Coriander-Peanut Sauce

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Thai seven spice is an under-rated blend that includes cumin, lime and lemongrass, and here it lends its savoury flavour to stir-fried beef strips. Finish off the tasty bowl with a fresh coriander and peanut drizzle for a bright boost.

Allergens:PeanutsGlutenSoyaRoyal Jelly, Bee Pollen, PropolisSesame
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 bunch

coriander

1 packet

crushed peanuts

(ContainsPeanuts)

1 unit

carrot

1 bunch

baby bok choy

½ packet

udon noodles

(ContainsGluten,Traces of Egg,Traces of Soya,May contain traces of allergens)

1 packet

beef strips

1 sachet

Thai seven spice blend

(ContainsTraces of Sulphites,May contain traces of allergens)

1 sachet

Mixed Sesame Seeds

(ContainsSesame)

Not included in your delivery

olive oil

2 tsp

soy sauce (for the sauce)

(ContainsGluten,Soya)

1 tbs

plain flour

(ContainsGluten)

1 tbs

honey

(ContainsRoyal Jelly, Bee Pollen, Propolis)

2 tbs

soy sauce (for the noodles)

(ContainsGluten,Soya)

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3530 kJ
Fat19.9 g
of which saturates4.5 g
Carbohydrate109 g
of which sugars7.7 g
Protein52.1 g
Sodium3108 mg
Utensils
Utensils
Chopping board
Knife
Medium Pan
Small Bowl
Strainer
Medium Bowl
Large Non-Stick Pan
Plate
InstructionsPDF
Instructions
1

Bring a medium saucepan of water to the boil. Finely chop the coriander. In a small bowl, combine the coriander, crushed peanuts, soy sauce (for the sauce) and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Stir to combine.

Cut the carrot (unpeeled) into 0.5cm half moons. Roughly chop the baby bok choy.

2

Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.

3

While the noodles are cooking, toss the beef strips in a medium bowl with the plain flour, Thai seven spice blend and a pinch of salt and pepper. Set aside.

4

In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, stirring occasionally, for 5 minutes or until softened. Add the baby bok choy and cook for a further 2 minutes, or until wilted. Season with a pinch of salt and pepper and transfer to a plate.

5

Return the pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the beef strips and stir-fry for 1-2 minutes or until browned. Transfer to a plate and repeat with the remaining beef. Return the beef to the pan along with the carrot, baby bok choy, honey and soy sauce (for the noodles). Cook, stirring, for 1 minute, or until the sauce has thickened slightly. Add the udon noodles and toss until heated through.

6

Divide the beef and bok choy noodles between bowls and top with the mixed sesame seeds and the coriander-peanut sauce.