HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Beef & Noodles
Honey-Soy Beef & Noodles

Honey-Soy Beef & Noodles

with Roasted Cashews

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Sometimes you can’t go past the classics, like this beef stir-fry with a sweet and savoury sauce. With thin ramen noodles and colourful veggies, it tastes like a takeaway delight, but with the satisfaction of making it yourself!

Tags:Low Calorie
Allergens:GlutenSoyTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 knob


1 unit


4 clove


1 unit


2 bunch

Asian greens

1 bag


1 unit

fresh chilli

2 unit


1 packet

ramen noodles

(ContainsGlutenMay be presentEgg, Soy)

1 packet

beef mince

2 sachet

kecap manis


1 packet

roasted cashews

(ContainsTree NutsMay be presentSoy, Gluten, Peanuts, Sesame, Milk)

Not included in your delivery

olive oil

2 tsp


2 tbs

soy sauce (for the beef)

(ContainsGluten, Soy)

2 tbs

soy sauce (for the sauce)

(ContainsGluten, Soy)

1 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2060 kJ
Fat13.9 g
of which saturates4.7 g
Carbohydrate54.1 g
of which sugars30 g
Dietary Fibre0 g
Protein33.6 g
Cholesterol0 mg
Sodium1610 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Small Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon

Bring a medium saucepan of water to the boil. Finely grate the ginger. Zest the lime to get a generous pinch, then slice in half. Finely chop the garlic (or use a garlic press). Slice the zucchini into 1cm batons (or half-moons if you'd prefer!). Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long red chilli (if using). Roughly chop the roasted cashews. Grate the carrot (unpeeled).


Add the ramen noodles to the saucepan of boiling water. Cook until tender, 4 minutes. Drain and refresh under cold water.


In a small bowl, combine the soy sauce (for the sauce), kecap manis and a generous squeeze of lime juice. Set aside.


Heat a drizzle of olive oil in a large wok or frying pan over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a wooden spoon, until just browned, 2-3 minutes. Add the ginger , garlic and lime zest and cook until fragrant, 1 minute. Add the honey and soy sauce (for the beef) and cook until reduced, 1 minute. Transfer to a medium bowl.


Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the zucchini and carrot and stir-fry for 3-4 minutes, or until tender. Add the Asian greens and the sauce mixture and cook, tossing, for 1-2 minute or until tender and well combined. Add the honey-soy beef, ramen noodles and the water. Toss together until heated through.


Divide the honey-soy beef noodles between plates. Top with the long red chilli (if using), coriander and roasted cashews. Serve the lime wedges on the side.

TIP: For kids, follow our serving suggestion in the main photo!