Honey Hoisin Beef Noodles
with smashed cucumber salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
200 g
Chow Mein Noodles
(Contains: Wheat May contain traces of: Egg, Gluten)
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May contain traces of: Egg, Gluten, Crustaceans, Fish, Milk, Sulphites, Wheat)
1 unit(s)
Honey
2 unit(s)
Mini Cucumber
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Fish, Milk, Wheat, Mustard, Tree nuts, Sesame, Soy)
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Egg, Gluten, Crustaceans, Fish, Milk, Sulphites, Wheat, Mustard, Sesame, Soy)
4 g
Chili Flakes
(May contain traces of: Milk, Sulphites, Wheat, Mustard, Tree nuts, Sesame, Soy, Triticale, Peanuts)
11 g
Asian Sesame Blend
(Contains: Sesame May contain traces of: Milk, Sulphites, Wheat, Mustard, Tree nuts, Soy, Peanuts)
1 unit(s)
Sweet Bell Pepper
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 unit(s)
Shanghai Bok Choy
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce. - Core, then cut pepper into 1/4-inch slices.
- Cut bok choy into [1/2-] inch pieces. Rinse bok choy leaves to wash away any dirt.
- Cut cucumber lengthwise. Then cut into 1/2-inch moons.
- To a small bowl, add cucumber and 1/8 tsp (1/4 tsp) salt, then toss to combine.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and peppers. Cook for 2-3 min, stirring often.
- To the pan, add bokchoy. Cook for 2-3 min, stirring often,until tender-crisp. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe plate clean.
- To the same pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add pork and half the Asian Sesame Blend.
- Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Remove from heat, then transfer veggies to the plate with veggies. Cover to keep warm.
- To the same pan, add hoisin, honey, 1/2 cup (1 cup) water and half the soy sauce. Stir to combine.
- Bring to a simmer over medium-high. Cook for 2-3 min, until slightly thickened.
- To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Return noodles to the pot and set aside.
- To the pot with noodles, add pork, veggies and sauce.
- Season with salt and pepper, then toss to combine. (TIP: If you prefer a lighter sauce, add more water, 1-2 tbsp at a time.)
- To the bowl with cucumber, add remaining soy sauce, remaining Asian Sesame Blend, seasoned rice vinegar and 1/8 tsp (1/4 tsp) chili flakes. Toss to combine.
- Divide pork chow mein noodles between bowls.
- Serve cucumber salad in a bowl on the side.
