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Fresh pre-cut ingredients
20 minutes

Satay Ground Beef & Rice Noodle Salad

with Almond Butter Sauce

Cooking time

20 minutes




850 /serving

What is it about nut butter and noodles that’s always such a superb match? For this recipe, creamy almond butter is combined with ginger, soy and a dash of maple syrup for a mighty memorable sauce. You’ll then throw in bright crunchy carrots and baby bok choy, twirl in your ribbons of thick-cut rice noodles, and serve Indonesian-inspired spiced ground beef on top. A few scallions for garnish, and in just 20 minutes you’ll be saying satay is served.

We will send you:

  • 250g Ground beef
  • 100g Matchstick carrots
  • 225g Baby bok choy
  • 15ml Ginger paste
  • 2 Scallions
  • 30g Almond butter
  • 225g Rice noodles
  • 15ml Soy sauce (low sodium)
  • 15ml Maple syrup
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Almonds, Sesame, Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
8 g
1410 mg
Total Carb
114 g
13 g
37 g
5 g
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Mise en place
Bring a medium pot of salted water to a boil. Thinly slice the scallions, separating the white bottoms and green tops. Remove the root ends of the bok choy; separate the leaves. In a small bowl, make the almond butter sauce by combining the ginger, almond butter, soy sauce, maple syrup, 2 tbsp water (double for 4 portions) and S&P.
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Boil the noodles & warm the vegetables
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 4 to 5 min., until al dente. Drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking. Transfer to a large bowl and add the carrots, ½ the bok choy, ½ the almond butter sauce, a drizzle of oil, ½ the spices and S&P; toss well.
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Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the remaining bok choy and cook, stirring frequently, 1 to 2 min., until wilted; season with S&P.
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Plate your dish
Divide the noodles and vegetables between your bowls. Top with the beef. Drizzle with a spoonful of the remaining almond butter sauce. Garnish with the green tops of the scallions. Serve the remaining almond butter sauce on the side. Bon appétit!

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