Ground Beef Larb Noodle Salad
with Crunchy Peanuts
Cooking time
15 minutes
Servings
4
Calories
810 /serving
Get ready for non-stop nibbling! When fresh Shanghai noodles are involved, the action begins in 15 minutes. All parts of this Thai dish are designed to tempt the kiddos, from cucumber half-moons to munchy green edamame to saucy morsels of beef.
We will send you:
- 510g Canadian-raised lean ground beef
- 20g Ginger
- 2 Cucumbers
- 120ml Ponzu lime sauce
- 90ml Sweet chili sauce
- 450g Fresh Shanghai noodles
- 300g Edamame (or green peas)
- 25g Chopped peanuts
Contains: Peanuts • Soy • Wheat
You will need:
Grater
Large high-sided pan
Large pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
29 g
Saturated Fat
8 g
Sodium
1510 mg
Total Carb
90 g
Sugars
21 g
Protein
47 g
Fibre
5 g
Preparation
Boil the noodles
- Bring a large pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Toast the peanuts
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl; season with S&P.
- Wipe out and reserve the pan.
Cook the beef
- In the same pan, heat a drizzle of oil on medium-high.
- Add the beef*; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
- Meanwhile, peel and grate the ginger.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- In a small bowl, combine the cucumbers and 2 tbsp of the ponzu.
Make the sauce & combine the noodles
- To the pan of beef, add the ginger (start with ½) and cook, stirring often, 1 to 2 min., until fragrant.
- Add the edamame, chili sauce, remaining ponzu and ¼ cup water. Cook, stirring often, 1 to 2 min., until warmed through and slightly reduced.
- Add the noodles and cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the noodles between your plates.
- Top with the cucumbers.
- Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
