Satay-Sauced Noodle Bowls
with Linguine and Veggies
Peanut butter lovers, rejoice! Peanut butter's nutty aroma and subtle creaminess boost this deeply delicious sauce that we're using to coat slurpy noodles and crisp vegetables. Tonight's noodle bowl is a simple stir-fry that's as easy to make as it is to eat!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
170 g
Linguine
(Contains Wheat)
227 g
Broccoli, florets
28 g
Peanuts, chopped
(Contains Peanuts)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
3 tbsp
Peanut Butter
(Contains Peanuts)
1 tsp
Garlic Salt
170 g
Carrot
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, cut any large broccoli florets into bite-sized pieces.Peel, then cut carrot into 1/4-inch matchsticks.
Heat a large non-stick pan over medium heat. When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer peanuts to a plate.Add peanut butter and 1/4 cup warm water (dbl for 4 ppl) to a medium bowl. Whisk until smooth. Add oyster sauce and honey-garlic sauce. Whisk to combine.
Add noodles to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return noodles to the same pot, off heat.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add broccoli, carrots, and 1/4 cup water (dbl for 4 ppl). Season with half the garlic salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender-crisp, 4-5 min. Remove from heat. Transfer veggies to a plate, then cover to keep warm. Carefully wipe the pan clean.
Reheat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and pork mix. Season with remaining garlic salt and pepper. Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** Add sauce mixture. Bring to a simmer. Simmer, stirring often, until sauce is warmed through and fragrant, 1 min.
Add beef and pork mixture and veggies to the pot of noodles. Season with salt and pepper, to taste, then toss to combine. (TIP: For a lighter sauce consistency, add reserved noodle water, 1-2 tbsp at a time, until desired consistency is reached.) Divide noodles and any remaining sauce in the pot between plates.Sprinkle peanuts over top.
