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Easy prep
20 minutes

Indonesian-Style Beef & Noodles

with Spiced Peanuts

Cooking time

20 minutes




980 /serving

Known as mee goreng, these spiced fried noodles are a staple of Indonesian street food for good reason. The delicious combination of saucy noodles, aromatics and vegetables is the type of thing you could crave every day—so we’re glad to oblige! Tonight you’ll toss fresh Shanghai noodles with sweet peppers, crunchy greens, onion, ginger and spices, then garnish the whole shebang with garlicky fried peanuts. Voilà, a restaurant-worthy dish in just 20 minutes.

We will send you:

  • 285g Ground beef
  • 140g Sweet peppers
  • 15ml Minced garlic
  • 25g Diced onions
  • 15ml Ginger paste
  • 225g Yu choy (or gai lan)
  • 45ml Sweet soy sauce
  • 60ml Ponzu lime sauce
  • 225g Fresh Shanghai noodles
  • 25g Peanuts
  • 13g Into Indonesia spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Eggs, Peanuts, Sesame seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
38 g
Saturated Fat
10 g
2600 mg
Total Carbs
109 g
28 g
48 g
8 g
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Mise en place
Bring a medium pot of salted water to a boil. Cut off and discard the bottom inch of the yu choy stems; roughly chop the leaves and stems. Core and thinly slice the sweet peppers into rings.
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Make the spiced peanuts
In a large pan, heat a drizzle of oil on medium. Add ½ the garlic and ½ the ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant; season with a pinch of the spice blend. Transfer to a bowl and set aside. Wipe out and reserve the pan.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles; drizzle with oil to prevent sticking and set aside in a warm spot.
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Cook the beef
While the noodles cook, in the reserved pan, heat a drizzle of oil on medium-high. Add the ground beef*; season with the remaining spice blend and S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Sauté the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium. Add the onions and remaining garlic and ginger. Sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the sweet peppers, yu choy and 2 tbsp water (double for 4 portions). Cover and cook, stirring occasionally, 4 to 6 minutes, until the yu choy is tender; season with S&P.
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Finish & serve
To the pan of vegetables, add the cooked noodles, cooked beef, ponzu and sweet soy sauce. Cook, stirring frequently, 1 to 2 minutes, until the noodles are coated with the sauce. Divide the beef and noodles between your plates and garnish with the spiced peanuts. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.