Peanut & Lime Udon Noodles with Beef Mince
with pak choi, yellow carrot and fried egg
This recipe provides 295 grams of vegetables per portion.
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
½ piece
Garlic
2.5 teaspoon
Fresh ginger
½ piece
Persian cucumber
½ piece
Pak choi
½ piece
Yellow carrot
½ bunch
Scallions
120 g
Seasoned beef mince
(May be present: Ei, Mosterd, Selderij, Soja, Gluten, Tarwe)
½ piece
Lime
1 piece
Egg
(Contains: Ei)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
½ tube
Peanut butter
(Contains: Pinda's May be present: Noten)
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
20 g
East Asian-style sauce
(Contains: Tarwe, Soja, Gluten)
110 g
Fresh udon noodles
(Contains: Tarwe, Gluten)
4 milliliters
Chili oil
Not included in your delivery
½ tablespoon
Olive oil
¼ piece
Low sodium beef stock cube
½ tablespoon
[Reduced salt] soy sauce
Nutrition Values
Utensils
Cooking Steps
- Crush or mince the garlic. Grate the ginger with a fine grater.
- Cut the cucumber in half lengthways, remove the seeds and slice it into crescents.
- Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
- Slice the carrot.
- Finely chop the scallions and separate the white part from the greens.
- Heat a light drizzle of olive oil in a wok or deep frying pan over medium-high heat. Add the beef, garlic, ginger, and white part of the scallions to the pan and stir-fry for 1 - 2 minutes.
- Add the carrot and white part of the pak choi and fry for 6 - 7 minutes. Crumble in the stock cube (see pantry for amount).
- Zest the lime and cut it into 4 wedges.
- Heat a light drizzle of olive oil in a small frying pan over medium-high heat and fry the egg as preferred.
- Roughly chop the peanuts.
- In a small bowl, mix the peanut butter with the Korean-style spice mix, East Asian-style sauce, lime zest, the juice of one lime wedge per person and the soy sauce.
- Add the udon noodles, sauce, cucumber and the green part of the pak choi to the stir-fry and cook for 2 - 4 minutes. Add some more soy sauce as preferred.
- Serve the noodle stir fry on deep plates.
- Serve the fried egg on top and drizzle over the chili oil.
- Garnish with the scallion greens and peanuts.
- Serve with a lime wedge.
