This zesty bowl packed with crunch and colour is sure to put a spring in your step. Cutting up the veggies into fine, small pieces is the trick here, so don’t be afraid to bust out the grater if you’d prefer that to chopping.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
soba noodles(ContainsGlutenMay be present Egg, Soy)
oyster sauce(ContainsGluten, Molluscs)
roasted peanuts(ContainsPeanutsMay be present Soy, Tree Nuts, Milk, Sesame)
shredded red cabbage
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, Soy)
rice wine vinegar
Bring a medium saucepan of salted water to the boil. Peel and crush the garlic. Slice the carrot (unpeeled) into matchsticks. TIP: Feel free to grate the carrot if you would prefer. Finely slice the spring onion (keep the white and green parts separate). Chop the cucumber into 1 cm chunks. Pick the mint leaves.
Add the soba noodles (use suggested amount) to the saucepan of boiling water and cook for 4 minutes, or until ‘al dente’. Drain and refresh under cold water. TIP: Refreshing the noodles under cold water stops the cooking process and prevents them from becoming gluggy. Set aside in a large bowl to cool.
While the soba noodles are cooling, combine the oyster sauce, 1/2 the soy sauce, 1/2 the rice wine vinegar and 1/2 the sesame oil (if using) in a small bowl.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef mince to the pan and break up with a spoon. Cook, stirring regularly, for 4-5 minutes, or until browned. Remove from the pan and set aside on a plate. Return the pan to a medium-high heat and add the oyster sauce mixture, garlic and spring onion (the white parts) to the pan and cook for 1-2 minutes, or until the sauce has slightly reduced and the onions are tender. Return the beef to the pan and cook for a further 1-2 minutes, or until well coated.
Add the carrot, spring onion (green parts), cucumber, mint (reserve some leaves for the garnish) and shredded red cabbage to the bowl with the soba noodles. Add the remaining soy sauce, rice wine vinegar and sesame oil to the bowl and toss to coat.
Divide the soba noodle salad between bowls. Top with the Asian minced beef, roasted peanuts and remaining mint.