Beef Noodles in Sweet Potato Sauce with Pak Choi
inspired by Singaporean mee rebus, with quick-pickled cucumberCalories
:
738 kcalProtein
:
29.8g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
Recipe Developer Sarah: "In this recipe, you use sweet potato as the base for the sauce. This unexpected ingredient provides a sweet flavour and a rich, smooth texture."
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Sweet potato
15 g
Black garlic marinade
½ sachet(s)
Yellow curry spices
½ piece
Onion
1 piece
Garlic
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
½ piece
Pak choi
5 g
Ginger paste
100 g
Beef mince with East Asian spices
½ piece
Persian cucumber
Not included in your delivery
1.5 tablespoon
Sunflower oil
¼ piece
Low sodium beef stock cube
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
1 tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3089 kJ
Calories738 kcal
Fat35.9 g
Saturated Fat9.1 g
Carbohydrate74.2 g
Sugar16.6 g
Dietary Fiber8.5 g
Protein29.8 g
Salt5 g
Trans Fat0.5 g
Potassium423.7 mg
Calcium77.3 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Peel the sweet potato and cut into rough chunks, then boil for 12 - 15 minutes. Reserve 75ml cooking liquid per person, then drain and set aside.
- Slice the cucumber into crescents.
- In a bowl, combine the cucumber with the white wine vinegar, the sugar and a pinch of salt. Set aside, stirring occasionally.
2
- Roughly chop the onion and the garlic.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry both for 3 - 4 minutes.
- Add the yellow curry spices and fry for 1 more minute.
- Transfer this mixture to a tall container, along with the ginger paste, the black garlic marinade, the sweet potato and the rest of the soy sauce.
3
- Use an immersion blender to process the sweet potato mixture until smooth.
- Transfer the sweet potato purée to the same deep frying pan.
- Add the reserved cooking liquid and crumble in the stock cube (see pantry for amount).
- Mix well, then lower the heat and allow to simmer until serving. Season with salt and pepper if necessary.
4
- Discard the base of the pak choi and roughly chop both the leaves and the stems, being sure to keep them separate.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the stem of the pak choi for 4 minutes.
- Add the leaves and half of the soy sauce, then fry for 1 more minute.
- Remove from the pan and set aside.
5
- Heat a drizzle of sunflower oil in the same frying pan over medium-high heat and fry the mince for 3 minutes.
- Fry for 2 more minutes over high heat until some pieces are darker and have turned crispy.
- In the meantime, boil plenty of water in the same pot or saucepan you used for the sweet potato.
6
- Boil the noodles for 3 minutes until al dente, then drain and transfer to the sweet potato sauce.
- Mix well to combine.
- Serve the noodles on deep plates with everything else alongside.
