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!
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/ Serving 4 people
/ Serving 4 people
ramen noodles(ContainsGlutenMay be presentEgg, Soy)
roasted cashews(ContainsTree NutsMay be presentSoy, Gluten, Peanuts, Sesame, Milk)
soy sauce (for the beef)(ContainsGluten, Soy)
soy sauce (for the sauce)(ContainsGluten, Soy)
Bring a medium saucepan of water to the boil. Grate the carrot (unpeeled). Finely grate the ginger. Finely grate the garlic (or use a garlic press). Zest the lime to get a generous pinch, then cut in half. Slice the courgette into 1cm batons (or half-moons if you'd prefer!). Roughly chop the Asian greens. Thinly slice the spring onion. Roughly chop the roasted cashews.
Add the ramen noodles to the saucepan of boiling water. Cook until tender, 4 minutes. Drain and refresh with cold water.
In a large wok or frying pan, heat a drizzle of olive oil 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, stirring, until fragrant, 1 minute. Add the honey and soy sauce (for the beef) and cook until reduced, 1 minute. Transfer to a medium bowl.
In a small bowl, combine the soy sauce (for the sauce), kecap manis and a generous squeeze of lime juice. Set aside.
Return the wok or frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the carrot and courgette and stirfry until tender, 3-4 minutes. Add the Asian greens and the sauce mixture and cook, tossing, until tender and well combined, 1 minute. Add the honey-soy beef, ramen noodles and the water. Toss together until heated through. TIP: Seasoning is key in this dish! Taste and add more lime juice if you like.
Divide the honey-soy beef and ramen noodles between plates. Top with the spring onion and roasted cashews. Sprinkle the chilli flakes over the adult portions. Cut the remaining lime into wedges and serve on the side. TIP: For kids, follow our serving suggestions on the main photo.