Hoisin Beef Noodles with Peanuts & Lime
with miso paste, bell pepper & spinachCalories
:
738 kcalProtein
:
37.9g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Gluten
- Tarwe
- Soja
- Sesamzaad
- Pinda's
- Ei
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
100 g
Beef mince with East Asian spices
5 g
Ginger paste
½ piece
Bell pepper
15 g
Hoisin sauce
(Contains: Soja, Tarwe, Gluten, Sesamzaad)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
100 g
Spinach
75 g
Egg noodles
(Contains: Ei, Gluten, Tarwe)
½ piece
Yellow carrot
½ piece
Lime
Not included in your delivery
½ tablespoon
Sunflower oil
to taste
[Reduced salt] soy sauce
to taste
Salt and pepper
to taste
Sambal
Nutrition Values
Energy (kJ)3087 kJ
Calories738 kcal
Fat32.4 g
Saturated Fat8.2 g
Carbohydrate72.1 g
Sugar11.4 g
Dietary Fiber9.6 g
Protein37.9 g
Salt3.7 g
Trans Fat0.5 g
Potassium844.1 mg
Calcium117.7 mg
Iron2.5 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 salted water in a pot or saucepan and cook the noodles for 3 - 4 minutes until al dente.
- Reserve some of the cooking liquid, then drain and rinse under cold water.
- Meanwhile, julienne the carrot (cut into matchsticks).
- Cut the bell pepper into thin strips and quarter the lime.
2
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the mince for 3 minutes, separating it as you do so.
- Add the bell pepper and the carrot, then stir-fry for 4 - 5 minutes over high heat. Deglaze with the juice of a quarter lime per person.
- Gradually tear in the spinach and fry for 1 more minute.
3
- Meanwhile, roughly chop the peanuts.
- Transfer the noodles to the wok, along with the ginger paste, the hoisin sauce, the miso paste* and the reserved cooking liquid.
- Season with soy sauce and/or sambal as preferred, then toss well to combine.
*Take care, this ingredient is salty! Use as preferred.
4
- Serve the noodles in bowls and garnish with the peanuts.
- Serve the rest of the lime wedges alongside.
