Teriyaki Beef & Noodles
with Roasted Nuts & Lemon
- Sesame
- Soy
- Gluten
Ingredients
1 packet
Kecap Manis
250 g
Beef Mince
Fresh Chilli
1 packet
Roasted Peanuts & Cashew Mix
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1 packet
Ginger Paste
1
Carrot
1
Courgette
1 packet
Udon Noodles
(Contains: Gluten; )
1
Asian Greens
1
Lemon
Nutrition Values
Cooking Steps
• Boil the kettle. Finely chop garlic. Thinly slice courgette into half-moons. Roughly chop Asian greens. Zest lemon to get a pinch, then slice into wedges. Grate the carrot. • In a small bowl, combine the rice wine vinegar, teriyaki sauce, kecap manis and a dash of water. • Half-fill a medium saucepan with boiling water. Cook udon noodles in boiling water until tender 3-4 minutes. In the last minute of cook time, gently stir the noodles with a fork to separate. Drain, rinse and set aside. Little cooks: Older kids can help add the noodles to the saucepan under adult supervision. Be careful, the water is boiling!
• In a large frying pan or wok, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef mince, garlic, ginger paste and lemon zest, breaking mince up with a spoon, until just browned, 2-3 minutes. Season with salt and pepper, then transfer to a bowl.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook courgette and carrot until tender, 2-3 minutes. • Add Asian greens and cook until softened, 1 minute. • Add teriyaki mixture and cook, tossing, until well combined, 1 minute. • Return beef to the pan, then add noodles and a good squeeze of lemon juice. Toss together until heated through.
• Thinly slice long green chilli (if using). • Divide teriyaki beef and noodles between plates. Top with chilli and roasted peanut and cashew mix. • Serve with any remaining lemon wedges. Enjoy! Little cooks: Add the finishing touch by sprinkling over the roasted peanut and cashew mix!
