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Thai-Style Beef & Peanut Shanghai Noodles

with Carrots, Bok Choy & Lime Wedges

Cooking time

10 minutes

Servings

4

Calories

720 /serving

Thai-Style Beef & Peanut Shanghai Noodles

with Carrots, Bok Choy & Lime Wedges

Kids love noodling around! Fresh Shanghai noodles boil to al dente in no time, so they’re soon ready to mix and mingle. Get the family to help toss them with nibbles of garlicky, sesame-studded ground beef, plus pan-softened bok choy and carrots (pre-cut, might we add). A shot of teriyaki glaze ties it all together, with peanuts on top to make it extra-tempting.

We will send you:

510g Canadian-raised lean ground beef
1 Lime
200g Matchstick carrots
340g Bok choy tips
120ml Teriyaki glaze
25g Chopped peanuts
450g Fresh Shanghai noodles
24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Peanuts, Sesame, Soy, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Oil
Salt

Total Fat
25 g

Saturated Fat
8 g

Sodium
1840 mg

Total Carb
84 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 of beef, 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 of beef and vegetables, add the noodles, teriyaki glaze and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.