Taiwanese Beef Noodles
with Bok Choy & Crispy Onions
Cooking time
20 minutes
Servings
4
Calories
720 /serving
Treat the fam to a Taiwanese take on noodles. Made for meat-lovers, it mingles citrusy-savoury ponzu and sweet soy (total tyke magnets!). Toss with highly slurpable fresh Shanghai noodles and sautéed bok choy. Finally, add restaurant-worthy texture by letting loose wonderfully crispy onions.
We will send you:
- 510g Canadian-raised lean ground beef
- 2 Garlic cloves
- 450g Baby bok choy
- 1 Scallion
- 90ml Sweet soy sauce
- 450g Fresh Shanghai noodles
- 60ml Ponzu lime sauce
- 6g Crispy onions
Contains: Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
25 g
Saturated Fat
8 g
Sodium
1250 mg
Total Carb
89 g
Sugars
21 g
Protein
40 g
Fibre
2 g
Preparation
Mise en place
- Bring a large pot of salted water to a boil.
- Remove the root ends of the bok choy; roughly chop.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Mince the garlic.
Boil the noodles
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Cook the beef
- Meanwhile, in a large, high-sided 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.
- Add the white bottoms of the scallions and ¾ of the garlic. Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
Sauté the bok choy
- In the same pan, heat a drizzle of oil on medium-high.
- Add the bok choy, remaining garlic and S&P.
- Sauté, scraping up any browned bits, 3 to 4 min., until tender.
Combine the noodles & serve
- To the pan, add the noodles, beef, soy sauce, ponzu and ½ the green tops of the scallions.
- Cook, stirring often, 2 to 3 min., until combined.
- Divide the noodles between your bowls.
- Garnish with the remaining green tops of the scallions and the crispy onions. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
