Beef and Mushroom

Yaki Noodles

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Instructions

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1 Prep vegetables

Peel the carrot and slice it into thin sticks. Finely slice the mushrooms. Peel and finely slice the shallots. Separate the white and green parts of the spring onion. Chop the white parts into sticks and finely slice the green parts. In a small bowl, combine the teriyaki saucesoy sauce, sesame oilchilli flakes (spicy!) and brown sugar.

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2 Boil noodles

Bring a pot of water to a boil. Add the noodles and cook for 2 min. Drain well and immediately run under cold water to stop the noodles from sticking together. Set aside.

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3 Start stir fry

Heat a pan over a high heat with the vegetable oil. Once hot, add the beef mince and fry for 4-5 min. If you're cooking for 3 or 4, you may wish to use two pans.

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4 Add and fry

Add the carrot, mushrooms, shallots and the white parts of the spring onion. Stir-fry for 3-4 min.

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5 Add sauce

Pour the teriyaki and soy sauce mix into the pan. Add the drained noodles to the pan. Add the sesame seeds and the green parts of spring onion. Toss and cook for 1-2 min further until hot. Season with a pinch of salt and pepper.

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6 Serve

Finely slice the red chilli (spicy!). Divide the stir fry among plates. Garnish with the red chilli slices.

Tips for fussy eaters

Reserve some of the ingredients and prepare a mild stir fry from them.

Pro tip

Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.

This quick and tasty stir-fry is a weeknight life-saver!

Cooking Time: 20 min

Cals 850 · Prot 53 · Carbs 97 · Fat 34

Dairy-Free

Ingredients

Number of people

Stir fry

Lean beef mince 350 Grams
Carrot 1 Piece
Mushroom 250 Grams
Shallots 2 Pieces
Spring onion 40 Grams
Teriyaki sauce 40 Grams
Soy sauce 20 ML
Sesame oil 15 ML
Chilli flakes 2 Grams
Brown sugar 10 Grams
Wheat noodles 200 Grams
Vegetable oil 2 Tbsp
Sesame seeds 10 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Large red chilli 1 Piece

This quick and tasty stir-fry is a weeknight life-saver!

Cooking Time: 20 min

Cals 850 · Prot 53 · Carbs 97 · Fat 34

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel the carrot and slice it into thin sticks. Finely slice the mushrooms. Peel and finely slice the shallots. Separate the white and green parts of the spring onion. Chop the white parts into sticks and finely slice the green parts. In a small bowl, combine the teriyaki saucesoy sauce, sesame oilchilli flakes (spicy!) and brown sugar.

photo

2 Boil noodles

Bring a pot of water to a boil. Add the noodles and cook for 2 min. Drain well and immediately run under cold water to stop the noodles from sticking together. Set aside.

photo

3 Start stir fry

Heat a pan over a high heat with the vegetable oil. Once hot, add the beef mince and fry for 4-5 min. If you're cooking for 3 or 4, you may wish to use two pans.

photo

4 Add and fry

Add the carrot, mushrooms, shallots and the white parts of the spring onion. Stir-fry for 3-4 min.

photo

5 Add sauce

Pour the teriyaki and soy sauce mix into the pan. Add the drained noodles to the pan. Add the sesame seeds and the green parts of spring onion. Toss and cook for 1-2 min further until hot. Season with a pinch of salt and pepper.

photo

6 Serve

Finely slice the red chilli (spicy!). Divide the stir fry among plates. Garnish with the red chilli slices.

Tips for fussy eaters

Reserve some of the ingredients and prepare a mild stir fry from them.

Pro tip

Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.

Ingredients

Number of people

Stir fry

Lean beef mince 350 Grams
Carrot 1 Piece
Mushroom 250 Grams
Shallots 2 Pieces
Spring onion 40 Grams
Teriyaki sauce 40 Grams
Soy sauce 20 ML
Sesame oil 15 ML
Chilli flakes 2 Grams
Brown sugar 10 Grams
Wheat noodles 200 Grams
Vegetable oil 2 Tbsp
Sesame seeds 10 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Large red chilli 1 Piece
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