SuperQuick Ginger-Beef and Rice Noodle Salad
with Tangy Sweet-Chili Dressing and Peanuts- Soy
- Wheat
- Peanuts
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Sulphites
- May contain traces of allergens
- Tree nuts
- Soy
- Wheat
Ingredients: Ground beef • #N/A • Roma tomato • Mini cucumber • Ginger sauce (soy, wheat) (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Peanuts • Rice vinegar (rice vinegar, sugar, salt) • Cilantro.
Ingredients
250 g
Ground Beef
150 g
Rice Noodles
56 g
Spring Mix
1 unit(s)
Mini Cucumber
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
1 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
2 tbsp
Sweet Chili Sauce
(May be present: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 unit(s)
Tomato
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high. Wash and dry all produce.
- To the boiling water, add rice noodles. Cook for 12-14 min, stirring occasionally, until tender but still slightly chewy.
- Drain rice noodles and rinse under warm water until slightly cool. Return to the pot. Stir in half the sweet chili sauce and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
- While noodles cook, heat a large non-stick pan over high.
- While pan heats, to a large bowl add beef and half the ginger sauce. Season with salt and pepper, then combine.
- When the pan is hot, add beef mixture to the dry pan. Using the back of a spoon or spatula, flatten beef mixture until 1/2- inch thick. (NOTE: It's okay if mixture breaks apart slightly.) Fry for 3-4 min, without stirring, until lightly crisp snd golden.
- Using a spatula, flip beef in large sections. Cook 2-3 min, breaking up beef into bite-sized crumbles, until cooked through.** (TIP: If beef browns too quickly, reduce heat to medium-low)
- Drain and discard excess fat.
- Thinly slice cucumber.
- Cut tomato into 1/4-inch pieces.
- In a medium bowl, combine vinegar, remaining sweet chili sauce and remaining ginger sauce. Season with salt and pepper. Stir to combine.
- To the pot with noodles, add half the sauce mixture, cucumbers, tomatoes and spring mix. Toss to coat.
- Divide noodle salad between bowls. Top with beef mixture.
- Spoon remaining sauce over top.
- Sprinkle peanuts over top.
