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.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 bunch


1 packet

crushed peanuts


1 unit


1 bunch

baby bok choy

½ packet

udon noodles

(ContainsGlutenMay be presentEgg, Soya)

1 packet

beef strips

1 sachet

Thai seven spice blend

(May be presentSulphites)

1 sachet

mixed sesame seeds


Not included in your delivery

olive oil

2 tsp

soy sauce (for the sauce)

(ContainsGluten, Soya)

1 tbs

plain flour


1 tbs


2 tbs

soy sauce (for the noodles)

(ContainsGluten, Soya)
Nutritional Valuesper serving
Nutritional Values
per 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
The average adult daily energy intake is 8700 kJ
Chopping board
Medium Pan
Small Bowl
Medium Bowl
Large Non-Stick Pan

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.


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.


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.


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.


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.


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