HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Style Peanut Beef & Veggie Soba Noodle Bowl
Thai-style Peanut Beef & Veggie Soba Noodle Bowl

Thai-style Peanut Beef & Veggie Soba Noodle Bowl

with Fried Shallots

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Delight your senses with this Asian inspired dish - it’s colourful, crunchy and packed full of fresh and zesty flavours. Oh and the soba noodles, they soak up all the glorious soy and peanuty beef flavours to make this a super satisfying number!


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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 clove


1 bunch

spring onions

1 unit

red capsicum

1 unit


1 unit


1 unit

long red chilli

1 tub

peanut butter


1 packet

beef mince

½ packet

soba noodles

(ContainsGlutenMay be present Egg, Soy)

1 unit


1 packet

crispy shallots

Not included in your delivery

olive oil

3 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2 tsp

rice wine vinegar

1 tsp


1 tbs

sesame oil


2 tbs

warm water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3320 kJ
Fat35.5 g
of which saturates9.8 g
Carbohydrate65.5 g
of which sugars13.9 g
Dietary Fibre0 g
Protein48.8 g
Cholesterol0 mg
Sodium2260 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Small Bowl
Medium Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil. Peel and crush the garlic. Finely slice the spring onions (keep the green and white parts separate). Slice the red capsicum into 0.5 cm thick strips. Grate the carrot (unpeeled). Slice the cucumber into 0.5 cm half-moons. Finely slice the long red chilli (if using).


In a small bowl, combine the garlic, peanut butter, 2/3 of the soy sauce, rice wine vinegar, 1/2 the sugar, 1/2 the sesame oil and the warm water (check ingredients list for the amount). Mix well with a whisk or a fork until well combined.


Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the spring onion (white parts) and cook for 1 minute, or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the peanut sauce and cook for a further 2-3 minutes**, or until the mixture becomes sticky.


While the beef is cooking, add the soba noodles (use suggested amount) to the saucepan of boiling water and cook for 4 minutes, or until ‘al dente’. Drain and refresh under cold water. Transfer to a large bowl.


Juice the lime. In a small bowl, combine the lime juice (3 tsp for 2 people / 1 1/2 tbs for 4 people), the remaining soy sauce, sugar and sesame oil and mix well.

Add the red capsicum, carrot and cucumber to the large bowl with the soba noodles. Just before serving, add the dressing and toss to coat.


Divide the veggie soba noodles between bowls and top with the Thai-style peanut beef. Sprinkle over the spring onion (green parts), long red chilli (if using) and crispy shallots.