Thai-Style Beef & Peanut Shanghai Noodles
with Veggies & Lime Wedges
Cooking time
10 minutes
Servings
4
Calories
730 /serving
Kids love noodling around! Get them to help mix and mingle fresh Shanghai noodles with nibbles of garlicky, sesame-studded ground beef, and pan-softened bok choy and carrots (pre-cut, might we add). A shot of teriyaki glaze ties it all together, and peanuts on top make it extra-tempting.
We will send you:
- 510g Canadian-raised lean ground beef
- 340g Bok choy tips
- 200g Matchstick carrots
- 1 Lime
- 450g Fresh Shanghai noodles
- 25g Chopped peanuts
- 120ml Teriyaki glaze
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Strainer
Salt
Total Fat
25 g
Saturated Fat
8 g
Sodium
1850 mg
Total Carb
85 g
Sugars
15 g
Protein
41 g
Fibre
3 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.
- Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Start the beef
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the beef; season with ½ the spices.
- Cook, breaking up the meat, 2 to 3 min., until partially cooked.
Mise en place
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- Quarter the lime.
Cook the vegetables & finish the beef
- To the pan, add the bok choy and carrots.
- Cook, partially covered, stirring occasionally, 3 to 4 min., until the vegetables are tender and the beef* is cooked through; season with the remaining spices.
Combine the noodles
- To the pan, add the noodles, teriyaki glaze and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the peanuts and lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
