Umami Double Beef & Garlic-Chilli Oil Rice Noodles
with Asian Greens & Smashed Cucumber
- Gluten
- Soy
- Wheat
- Molluscs
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Gallop into the Lunar New Year with this vibrant bowl of beef and garlic-chilli oil noodles, featuring long rice noodles to symbolise a long and lucky life. Paired with snappy Asian greens and a refreshing smashed cucumber salad, it’s a fiery, auspicious feast guaranteed to bring prosperity to your dinner table
Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Asian Greens
1 sachet
Chilli Flakes
1 packet
Coriander
500 g
Beef Mince
1
Cucumber
2
Garlic
1 packet
Ginger Paste
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Rice Noodle
1
Long Chilli
1
Spring Onion
2
Fortune Cookie
(Contains: Gluten, Wheat; May be present: Soy.)
Not included in your delivery
2 tbs
olive oil
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and set aside with a drizzle of olive oil.
- Trim ends of Asian greens then halve lengthways.
- Smash cucumber using a pestle or rolling pin until sides are split open, then roughly chop.
- Finely chop garlic.
- In a small heatproof bowl, combine garlic, soy sauce mix, sesame seeds, the vinegar, a good pinch of sugar and a pinch of chilli flakes (if using).
- In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. Set aside.
TIP: The hot oil will bubble up and 'cook' the garlic.
- Return frying pan to high heat.
- Cook beef mince (no need for oil!) in batches, breaking up with a spoon, until just browned, 3-4 minutes.
- Reduce heat to medium and add Asian BBQ seasoning and ginger paste. Cook until fragrant, 1 minute.
- Add cooked udon noodles, oyster sauce, and a good splash of water, tossing until well combined, 1 minute. Season with pepper.
- While beef is cooking, add Asian greens and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave on high until just tender, 2-3 minutes.
- Divide beef noodles and steamed Asian vegetable between bowls.
- Top with smashed cucumber. Drizzle over garlic chilli oil and garnish with torn coriander to serve. Enjoy!
