One-Pot Peanut Sauce Beef Noodle Stir-Fry
with Green Cabbage and Peppers
Velvety and nutty, this satay-inspired beef noodle stir-fry captures the fragrant flavours of Southeast Asia in an easy one-pot recipe, the whole family will love.
Ingredients: Ground beef • Coconut milk (coconut extract, water) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Limes • Green cabbage • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cilantro.
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)
1 unit(s)
Sweet Bell Pepper
56 g
Green Cabbage, shredded
1 unit(s)
Lime
7 g
Cilantro
1 unit(s)
Coconut Milk
4 tbsp
Red Curry Paste
(May contain traces of: Milk, Soy, Sulphites)
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Milk, Soy, Sulphites)
1 tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Egg, Milk, Fish, Mustard, Sesame, Wheat)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Zest, then juice lime.
- Roughly chop cilantro.
- Meanwhile, in a medium bowl, whisk together coconut milk, soy sauce, peanut butter, 1 tsp (2 tsp) lime zest, 1 tbsp (2 tbsp) lime juice and 1/4 cup (1/2 cup) warm water.
- To the boiling water, add noodles. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
- Strain and rinse noodles with warm water.
- Set noodles aside in strainer.
- Using paper towels, carefully dry the pot.
- Reheat the same pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then beef, cabbage, peppers, red curry paste and ginger-garlic puree. Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat. Season with salt and pepper.
- Add sauce mixture (from step 1). Cook for 30 sec, stirring often, until peanut butter melts.
- Add cooked noodles to the sauce. Cook for 2-3 min, stirring often, until noodles have loosened and are evenly coated in sauce. Season with salt and pepper, to taste.
- Remove from heat.
- Divide noodles between bowls.
- Sprinkle with cilantro.
