Easy Indonesian Beef & Vermicelli Noodles
with Mixed Veggies
- Gluten
- Soy
- Sulphites
- Wheat
- Molluscs
We can't work out what we like best in this dish. It could easily be the angel hair vermicelli noodles or the kecap manis-laced beef and veggies. You decide! This recipe is under 650kcal per serving.
Ingredients
1 packet
beef strips
1 packet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
vermicelli noodles
1 bag
baby spinach leaves
1 bag
Carrot & Zucchini Mix
½
Long Chilli (Optional)
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
½ tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Boil the kettle. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot & zucchini mix, tossing, until tender, 4-5 minutes. Transfer to a bowl, season and set aside. • Meanwhile, place vermicelli noodles in a medium heatproof bowl. • Add enough boiling water to cover noodles. Cover and set aside until tender, 3-4 minutes. Drain.
• While vermicelli is cooking, thinly slice long chilli (if using). • In a medium bowl, combine Southeast Asian seasoning, beef strips, a drizzle of olive oil and a pinch of pepper. • In a small bowl, combine kecap manis, oyster sauce, the vinegar and a splash of water.
• Return frying pan to high heat with a drizzle of olive oil. • Cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes.
• To pan with beef, stir in kecap manis mixture and cooked veggies, until combined, 1 minute. • Remove from heat, and add vermicelli noodles and baby spinach leaves, tossing to combined. Season to taste. • Divide Indonesian-style beef and vermicelli noodles between bowls. • Top with chilli. Enjoy!
