Beef & Bok Choy Noodles
with Coriander-Peanut Sauce
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
Beef Strips
1 packet
Crushed Peanuts
1 sachet
Coriander
1 packet
Udon Noodles
Baby Bok Choy
1 sachet
Southeast Asian Spice Blend
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy, Gluten, Wheat)
Nutrition Values
Cooking Steps
Bring a medium saucepan of water to the boil. Finely chop the coriander. In a small bowl, combine the coriander, crushed peanuts, soy sauce (for the sauce) and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Stir to combine. Cut the carrot (unpeeled) into 0.5cm half moons (or grate it if you’d prefer). Roughly chop the baby bok choy.
Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. Drain and refresh under cold water.
While the noodles are cooking, toss the beef strips in a medium bowl with the plain flour, Thai seven spice blend and a pinch of salt and pepper. Set aside.
In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, stirring occasionally, for 5 minutes or until softened. Add the baby bok choy and cook for a further 2 minutes, or until wilted. Season with a pinch of salt and pepper and set aside.
Return the pan to a medium-high heat with a drizzle of olive oil. Add ½ the beef strips and stir-fry for 1-2 minutes or until browned. Transfer to a plate and repeat with the remaining beef. Return the beef to the pan along with the baby bok choy, carrot, honey and soy sauce (for the noodles). Cook, stirring, for 1 minute, or until the sauce has thickened slightly. Add the udon noodles and toss until heated through.
Divide the beef udon noodles between bowls and top with the mixed sesame seeds and the coriander-peanut sauce.
