Ginger Beef Konjac Noodles
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Ginger Beef Konjac Noodles

Ginger Beef Konjac Noodles

with Zucchini, Baby Spinach & Crushed Peanuts

If you want the best flavour combo for slurptastic konjac noodles, then look no further than our go-to ginger and oyster sauce concoction. Bursting with rich, umami flavours, this meal checks every box!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Calorie Smart
•Under 30g carbs
•Easy Prep
Allergens:
Gluten
•Mollusc
•Wheat
•Peanut

The quantities provided above are averages only.

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.

Preparation Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

2 clove

garlic

1 bag

baby spinach leaves

1 packet

konjac noodles

1 packet

beef strips

1 packet

ginger paste

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

Not included in your delivery

olive oil

1 tsp

honey

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Nutritional Values

Energy (kJ)1460 kJ
Fat13.9 g
of which saturates4.1 g
Carbohydrate19.2 g
of which sugars13.6 g
Dietary Fibre6.4 g
Protein35.3 g
Sodium1350 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

1
1

• Slice carrot and zucchini into half-moons. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and zucchini, tossing, until tender, 4-5 minutes. • Add baby spinach leaves and garlic and cook until just wilted, 1-2 minutes. Season. Transfer to a bowl.

TIP: Add a splash of water to carrot and zucchini to help speed up the cooking process.

2
2

• Meanwhile, drain and rinse konjac noodles. • Return frying pan to high heat with a drizzle of olive oil. • When the oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Season.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

3
3

• Return all beef to pan. Add ginger paste and cook until fragrant, 1 minute. • Add noodles, oyster sauce, the honey and cooked veggies. Toss to combine, 1 minute. Season.

4
4

• Divide ginger beef konjac noodles with zucchini and baby spinach between bowls. • Top with crushed peanuts to serve. Enjoy!