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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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!
