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Speedy Sweet Chilli Beef Noodles

Speedy Sweet Chilli Beef Noodles

with Ginger & Asian Greens

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This super speedy, super colourful bowl of saucy noodles couldn’t be simpler – it’s just the thing for those nights when you need dinner on the table ASAP!

Tags:Low Calorie
Allergens:GlutenSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

red capsicum

1 unit

carrot

1 bunch

Asian greens

1 knob

ginger

1 clove

garlic

1 bunch

spring onions

1 packet

beef strips

2 tub

sweet chilli sauce

1 packet

udon noodles

(ContainsGlutenMay be presentEgg, Soy)

Not included in your delivery

⅓ cup

soy sauce

(ContainsGluten, Soy)

olive oil

1.5 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2250 kJ
Fat11.4 g
of which saturates3.5 g
Carbohydrate64.9 g
of which sugars14.8 g
Protein40.5 g
Sodium2350 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Grater
Medium Bowl
Chopping board
Knife
Strainer
Wok
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely grate the ginger. Finely grate the garlic. Place the beef strips in a medium bowl. In a separate small bowl, combine the ginger, garlic, sweet chilli sauce, brown sugar and soy sauce. Pour 1/4 of the ginger-sweet chilli sauce over the beef strips, toss to coat and set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 10 minutes for maximum flavour and tenderness.

2

While the beef is marinating, bring a large saucepan of water to the boil. Slice the red capsicum into 0.5cm strips. Slice the carrot (unpeeled) into 0.5cm discs. TIP: Cut the veggies to the correct size to ensure they cook in the allocated time. Roughly chop the Asian greens. Thinly slice the spring onion.

3

Add the udon noodles to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.

4

While the noodles are cooking, heat a drizzle of olive oil in a large wok or frying pan over a high heat. Once hot, add 1/2 the beef strips and cook for 1-2 minutes, or until browned. Transfer to a plate and repeat with the remaining beef. TIP: Cooking the beef in batches keeps it tender and stops it from stewing in the pan.

5

Return the large wok or pan to a high heat and add a drizzle of olive oil. Add the red capsicum and carrot and stir-fry for 2-3 minutes, or until just tender. Add the Asian greens and the remaining ginger-sweet chilli sauce and cook for 1 minute, or until just wilted. Remove the pan from the heat and add the noodles and beef strips. Toss together until well combined.

6

Divide the speedy sweet chilli beef noodles between bowls and sprinkle the spring onion over the adults' portions.

TIP: For kids, follow our serving suggestion in the main photo!