Golden Turmeric Noodles
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Golden Turmeric Noodles

Golden Turmeric Noodles

with Ground Beef and Pork Mix

Inspired by Singaporean fried noodles, is there anything this recipes doesn't have? Umami blasted and saucy beef and pork mince is stir fried with golden hued egg noodles as well as wholesome veggies. This speedy dinner is quick to prepare while still delivering big time on flavor.

Allergènes:
Blé
Soya

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

250 g

Mélange de bœuf et de porc hachés

200 g

Nouilles chow mein

(Contient Blé)

1 pièce(s)

Poivron

113 g

Bébés épinards

56 g

Carotte, en juliennes

28 g

Échalotes frites

(Contient Blé)

¼ tasse(s)

Sauce aux huîtres végétarien

(Contient Soya Peut contenir Moutarde, Sésame, Sulfites, Crustacés, Oeuf, Poisson, Lait)

2 cs

Purée de gingembre et d’ail

(Peut contenir Soya, Sulfites, Lait)

1 cs

Bouillon de poulet en poudre

(Contient Soya Peut contenir Sésame, Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde)

1.5 cc

Mélange d'épices cumin-curcuma

(Peut contenir Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)

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Informations nutritionnelles

Énergie (kcal)700 kcal
Graisses25 g
dont saturés11 g
Glucides79 g
dont sucres14 g
Fibres5 g
Protéines38 g
Cholestérol80 mg
Sel2270 mg
Gras Trans0.4 g
Potassium1050 mg
Calcium100 mg
Fer8.5 mg

Ustensiles

Petit bol
Grande poêle antiadhésive
Grand bol

Instructions

1
  • Core, then cut pepper into 1/8-inch slices.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
  • Combine oyster sauce, ginger-garlic puree and half the stock powder (sugar???) in a small bowl. Stir to combine.
2
  • Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
  • Drain noodles, then rinse under warm water.
  • Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
  • Using a pair of scissors, make a few cuts in the pot to cut up noodles.
  • Set aside.
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add beef and pork mix to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
  • Add half the sauce mixture. Season with salt and pepper. Stir to coat.
  • Transfer meat mixture to a large bowl. Cover to keep warm.
4
  • Reheat the same pan over medium-high.
  • When hot add 1/4 cup (1/2 cup) water, 1 tbsp (2 tbsp) oil, then peppers, and carrots. Cook, stirring often until tender-crisp, 3-4 min.
  • Add remaining sauce mixture. Season with salt and mixture. Stir to coat.
  • Add veggies to bowl with meat, then stir to combine.
5
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp butter. Swirl pan until melted, 30 sec.
  • Add noodles. Sprinkle cumin-turmeric spice blend and remaining stock powder overtop.
  • Cook, stirring occasionally until noodles are lightly browned and slightly crispy, 4-5 min.
  • Add spinach and half the crispy shallots. Stir until wilted, 1 min.
6
  • Divide noodles between plates/ bowls.
  • Top with meat and veggie mixture.
  • Sprinkle remaining crispy shallots overtop.
  • Toss noodles with meat and veggie mixture before digging in!