Thai-style Peanut Beef & Veggie Soba Noodle Bowl
with Fried Shallots
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 clove
garlic
1 bunch
spring onions
1 unit
red capsicum
1 unit
carrot
1 unit
cucumber
1 unit
long red chilli
1 tub
peanut butter
(Contains: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)
1 packet
beef mince
½ packet
soba noodles
(Contains: Gluten; May be present: Eggs, Soy.)
1 unit
lime
1 packet
crispy shallots
Not included in your delivery
olive oil
3 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
2 tsp
rice wine vinegar
1 tsp
sugar
1 tbs
sesame oil
(Contains: Sesame;)
2 tbs
warm water
Utensils
Cooking Steps
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.
