Beef Mince & Veggie Stir-Fry

Name: Beef Mince & Veggie Stir-Fry with Udon Noodles & Parsley
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250 g Beef Mince; 1 packet Sweet Chilli Sauce; 1 packet Korean Stir-Fry Sauce; 1 packet Parsley; 1 Red Onion; 1 packet Udon Noodles; 1 Carrot; 1 packet Shredded Cabbage Mix; ½ tbs soy sauce; 1 tsp vinegar (white wine or rice wine); 1 drizzle olive oil

with Udon Noodles & Parsley

Recipe Development TeamUpdated on January 21, 2026

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Calories

567 kcal

Protein

38.1g protein

Total

15 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Sesame
Soy
Cashew
Almond
Eggs
Fish
Milk
May contain traces of allergens
Gluten

Soothing noodles are wrapping up all the flavours of sweet and soy beef mince to transform into a vibrant stir-fry. You don’t want to miss the incredible combo of sweet chilli sauce paired with a rich Korean stir-fry sauce - this bowl is going to be a veggie fan-fave for sure.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

250 g

Beef Mince

1 packet

Sweet Chilli Sauce

1 packet

Korean Stir-Fry Sauce

(Contains: Wheat, Gluten, Sesame, Soy, Cashew, Almond, Eggs, Fish, Milk, May contain traces of allergens; )

1 packet

Parsley

Red Onion

1 packet

Udon Noodles

(Contains: Wheat, Gluten; )

Carrot

1 packet

Shredded Cabbage Mix

Not included in your delivery

½ tbs

soy sauce

(Contains: Soy, May contain traces of allergens, Gluten; )

1 tsp

vinegar (white wine or rice wine)

1 drizzle

olive oil

Nutrition Values

Calories567 kcal

Energy (kJ)2370 kJ

Fat19.4 g

of which saturates9 g

Carbohydrate57.8 g

of which sugars22.7 g

Dietary Fibre11.7 g

Protein38.1 g

Cholesterol50.8 mg

Sodium1110 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.

Utensils

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

• Boil the kettle. • Thinly slice carrot into sticks. Thinly slice onion (see ingredients).

• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes. • Drain, rinse and set aside.

• Meanwhile, heat a large frying pan over high heat. • Cook beef mince (no need for oil!) and carrot, breaking up with a spoon, until just browned, 3-4 minutes. • Add shredded cabbage mix and stir until just wilted, 1-2 minutes. • Remove pan from heat, then stir through Korean stir-fry sauce, sweet chilli sauce, the vinegar, soy sauce and a splash of water. • Add cooked noodles and stir to combine.