Ginger Beef Konjac Noodles
with Zucchini, Baby Spinach & Crushed Peanuts- Gluten
- Molluscs
- Wheat
- Peanuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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.*
Ingredients
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, Molluscs, Wheat;)
1 packet
crushed peanuts
(Contains: Peanuts; 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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide ginger beef konjac noodles with zucchini and baby spinach between bowls. • Top with crushed peanuts to serve. Enjoy!
