Peanut & Lime Udon Noodles with Beef Mince
with pak choi, yellow carrot and fried egg- Ei
- Pinda's
- Tarwe
- Sesamzaad
- Soja
- Gluten
- Ei
- Mosterd
- Selderij
- Soja
- Gluten
- Tarwe
- May contain traces of allergens
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
This recipe provides 295 grams of vegetables per portion.
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.
