Thai-Style Peanut Beef & Konjac Noodles
with Veggie Stir-Fry
With a similar texture to rice noodles but fewer carbs, konjac noodles work wonders in this speedy and flavoursome dish. A peanutty Thai sauce coats juicy beef mince and slippery noodles wonderfully while the chilli flakes bring the heat.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
1
carrot
1
zucchini
1 bag
green beans
1 packet
konjac noodles
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
beef mince
1 pinch
chilli flakes
1 packet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
Not included in your delivery
olive oil
¼ cup
water
½ tbs
brown sugar
½ tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Thinly slice carrot and zucchini into half-moons. Trim and halve green beans. • Drain and rinse konjac noodles. • In a small bowl, combine peanut butter, oyster sauce, the water, the brown sugar, and the rice wine vinegar, until smooth.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and green beans, until tender, 4-5 minutes. Season and transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Add Asian BBQ seasoning and cook until fragrant, 1 minute. • Reduce heat to medium, return veggies to pan and sauce mixture, stirring, until slightly reduced, 1 minute. • Remove pan from heat and add konjac noodles, tossing, until combined.
• Divide Thai-style peanut beef and veggie stir-fry between bowls. • Top with chilli flakes (if using) to serve. Enjoy!