Thai Stir-Fried Sweet Soy Beef Noodles
with Rainbow Veg and Cashews
Time to get saucy tonight. This delicious noodle bowl is chock full of colour and flavour, and our absolute favourite bit is the crunchy cashew nut topping. Yumbo scrumbo!
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.
/ Serving 4 people
/ Serving 4 people
⅔ packet
rice stick noodles
1 packet
beef strips
2 clove
garlic
1 sachet
kecap manis
(ContainsSoy, Gluten, Sulphites)1 unit
spring onions
1 unit
green capsicum
1 bag
carrot
1 packet
snow peas
1 tbs
roasted cashews
(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)Not included in your delivery
olive oil
2 tbs
fish sauce
(ContainsFish)2 tbs
soy sauce (or gluten-free tamari soy sauce)
(ContainsSoy, Gluten)3 tsp
sugar
water
Place the rice stick noodles in a large bowl and add enough warm water (from the tap) to completely cover the noodles. TIP: Soaking the noodles in warm water instead of boiling water stops them from becoming gluggy and breaking up in the pan. Soak for 10-15 minutes, or until added to the pan in step 5. Drain.
While the rice noodles are soaking, peel and crush the garlic. In a medium bowl, add the beef strips and garlic and toss with the fish sauce, soy sauce, sugar, 1/2 of the kecap manis and the water (check ingredients list for the amount). Set aside to marinate. TIP: If you have the time, allow the beef to marinate for at least 10 minutes to pack in the flavour and increase tenderness.
While the beef is marinating, finely slice the green capsicum. Slice the carrot (unpeeled) into 0.5 cm thin batons. Finely slice the spring onion. Trim the ends of the snow peas.
Heat a drizzle of olive oil in a large frying pan or wok over a medium-high heat. Add the green capsicum and carrot and cook for 4 minutes, or until softened. Add the spring onion and snow peas and cook for 1 minute, or until softened. Remove from the pan and set aside.
Return the same pan to a high heat and add a drizzle of olive oil. Add the marinated beef strips (reserve the excess marinade in the bowl) and cook for 1-2 minutes, or until browned. Return the veggies to the pan and add the drained rice stick noodles, remaining kecap manis and reserved marinade. Mix together for 2 minutes, or until the noodles are coated in sauce and heated through. TIP: If the ingredients don’t fit in one frying pan, divide them between two pans and mix together at the end.
Divide the Thai stir-fried sweet soy beef noodles between plates. Top the adult portions with the roasted cashews.