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Thai Beef and Glass Noodles

Thai Beef and Glass Noodles

with Carrot Ribbons and Sriracha Dressing

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Who needs noodles when you could have coodles?! They’re even more fun to make than name; all you’ll need is a vegetable peeler to create perfect noodle ribbons! Tossed with spicy Sriracha dressing, it's a great combination with fun-to-slurp glass noodles.

Allergens:Sesame/SésameSeafood/Fruit de MerFish/PoissonSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

340 g

Carrot

170 g

Green Beans, trimmed

10 g

Garlic

10 g

Cilantro

1 unit

Lime

2 tsp

Thai Seasoning

(ContainsSesame/Sésame)

2 tsp

Fish Sauce

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

1 tsp

Sriracha

(ContainsSulphites/Sulfite)

50 g

Glass Noodles

2 unit

Green Onions

Not included in your delivery

Oil*

2 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2146 kJ
Calories513 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate49 g
Sugar13 g
Dietary Fiber19 g
Protein30 g
Cholesterol81 mg
Sodium819 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Small pot
Zester
Large Pan
Spoon
Large Bowl
Whisk
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a small pot of salted water to a boil. Peel the carrots into ribbons. Cut the green beans into 1-inch pieces. Thinly slice the green onions. Mince or grate the garlic. Roughly chop the cilantro. Zest, then juice the lime(s).

2

Heat a large pan over medium-high heat. Add a drizzle of oil, then the ground beef and spice blend. Cook, breaking up the meat into smaller pieces with a wooden spoon, until no pink remains, 4-5 min. Season with salt and pepper.

3

Meanwhile, in a large bowl, whisk together the fish sauce, lime juice, sugar and as much sriracha as you like.

4

Add the garlic, green beans, carrot ribbons and green onions to the beef. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min.

5

Meanwhile, add the glass noodles to the boiling water. Boil until they are tender, 1-2 min. Drain well, then add the noodles to the dressing.

6

Add the beef mixture to the noodles. Toss to coat. Divide between plates. Sprinkle with the cilantro and lime zest.