Beef Noodle Stir-Fry with Crispy Onions
in East Asian-style sauce with cabbage & broccoli- Soja
- Tarwe
- Sesamzaad
- Selderij
- May contain traces of allergens
- Sesamzaad
- Gluten
- Pinda's
- Noten
- Ei
- Mosterd
- Soja
Gomashio comes from Japanese cuisine and is used to season dishes. It is made from 90% goma (sesame seeds) and 10% sio (sea salt).
Ingredients
150 g
Sweetheart cabbage & broccoli
(May be present: Selderij)
½ sachet(s)
East Asian-style sauce
(Contains: Soja, Tarwe)
½ piece
Garlic
50 g
Rice noodles
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
½ piece
Onion
¼ sachet(s)
Korean-style spice mix
(Contains: Soja, Tarwe, Sesamzaad)
100 g
Beef mince with East Asian spices
(May be present: Selderij, Gluten, Ei, Mosterd, Soja)
Not included in your delivery
½ tablespoon
[Reduced salt] soy sauce
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic.
- Slice the onion into half rings.
- Heat half of the sunflower oil in a frying pan over medium-high heat.
- Fry the garlic and onion with the cabbage and broccoli for 4 - 5 minutes, covered.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the noodles for 6 - 7 minutes until al dente, then drain and rinse under cold water.
- Drizzle with the rest of the sunflower oil and toss well, then set aside.
- To the vegetables, add the Korean-style spices and the beef mince. Fry for 3 minutes over medium-high heat, separating the mince as you do so.
- Lower the heat and add the East Asian-style sauce, the soy sauce and the ketjap manis (see Tip).
- Stir-fry for 2 - 3 minutes. Season to taste with salt and pepper.
Health tip: if you're watching your salt intake, omit the soy sauce and add some later while serving as preferred.
- Directly before serving, add the noodles to the frying pan and toss well to combine.
- Serve the stir-fry on plates and garnish with the crispy onions.
