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Ginger Beef Noodles

Ginger Beef Noodles

with Carrot and Bok Choy

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This classic stir-fry is made easy with the addition of the popular Chow Mein noodles. Our quick cooking method of the noodles ensures both a tasty and speedy result!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

200 g

Shanghai Bok Choy

10 g


30 g


2 unit

Green Onion

113 g

Carrot, julienned

200 g

Chow Mein Noodles


3 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

1 tsp



Not included in your delivery

3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories726 kcal
Fat41 g
Saturated Fat11 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber5 g
Protein38 g
Cholesterol70 mg
Sodium1106 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Stir-fry strips need to be cooked quickly at a high temperature, and with plenty of space! Avoid overcrowding the pan to prevent the beef from stewing in its own juices.

Wash and dry all produce.* Cut the bok choy into 1/2-inch pieces. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Thinly slice the green onions. In a medium pot, add 5 cups water. Cover and bring to a boil over high heat. (NOTE: Use the same size pot and water amount for 4 ppl.)


Meanwhile, pat beef strips dry with paper towels. Cut any larger strips into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then beef. Cook, stirring occasionally, until cooked through, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) (NOTE: Cook the beef in two batches for 4 ppl, using 1 tbsp oil for each batch!)


Meanwhile, in a small bowl, whisk together the cornstarch and 1/4 cup cold water (dbl for 4 ppl). Whisk the hoisin sauce and soy sauce into the cornstarch mixture. Set aside. When the beef is done, transfer to a plate and set aside.


In the same pan, add another 1 tbsp oil (dbl for 4 ppl), then bok choy, garlic, ginger and carrots. Season with salt and pepper. Cook, stirring, until bok choy is tender, 2-3 min. Meanwhile, add noodles to the medium pot with the boiling water. Stir and cook until tender, 1-2 min. Drain and rinse noodles under cold running water. In the strainer, add 1 tsp oil (dbl for 4 ppl) and gently toss to coat. Set aside.


Add the beef (including any juices from the plate) and noodles to the pan with the veggies. Cook, stirring together, until warmed through, 2-3 min. Add the sauce from the small bowl and stir until slightly thickened and veggies are coated, 1-2 min.


Divide the ginger beef noodles between bowls. Sprinkle over the green onions.