Kecap Beef & Veggie Noodle Bowl
with Fried Egg & Crushed Peanuts
- Eggs
- Gluten
- Wheat
- Molluscs
- Soy
- Sulphites
- Peanuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
For the ultimate weeknight meal that's ready in a flash, this flavourful beef and veggie-loaded noodle bowl ticks all the right boxes. Topped with a fried egg and a sprinkle of peanuts for extra crunch, you will not be disappointed!
Ingredients
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1
zucchini
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat)
pinch
Chilli Flakes
1 packet
Broccoli & Carrot Mix
1 packet
Ginger Paste
1 packet
beef mince
1 packet
baby spinach leaves
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
½ tbs
soy sauce
(Contains: Gluten, Soy)
2
eggs
(Contains: Eggs)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiled water. • Cook egg noodles in the water over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside. • Meanwhile, slice zucchini into thin sticks. • In a small bowl, combine oyster sauce, kecap manis, the soy sauce and a pinch of chilli flakes (if using).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix and zucchini, tossing, until tender, 5-6 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Transfer to a bowl.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Meanwhile, in a small frying pan, heat a drizzle of olive oil over medium-high heat. • When the oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate and cover to keep warm. • Return the large frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Return noodles and veggies to the pan, then add sauce mixture and baby spinach leaves, tossing, until combined, 1 minute. Season with pepper.
TIP: For best results, drain oil from the pan before cooking the sauce.
• Divide kecap beef and veggie noodles between bowls. • Top with a fried egg, crushed peanuts and the remaining chilli flakes to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the dish full of flavour with a satisfying sweet-savoury profile, though some felt it leaned too sweet or needed more balance. A squeeze of lime juice or a splash of extra sauce helped round things out for those who wanted more depth.
- Ease of prep: Most found it quick and straightforward, though a few noted it took longer than expected with multiple pans and steps to manage. Cooking the egg last keeps it warm and ready to serve alongside the noodles.
- Suggestions: Draining the fat from the mince before adding the sauce made a noticeable difference to the overall taste. Some boosted the heat with extra chilli flakes or fresh chilli, and a few swapped in capsicum or snow peas for a more Asian-style veggie mix.
- Leftovers: Several customers enjoyed this dish the next day for lunch, with some saying the leftovers tasted even better.
- Portions: Servings were generous, with several customers noting the dish easily fed a family of four or left plenty for the next day.
