Family friendly
Thai-Style Beef & Peanut Shanghai Noodles
with Veggies & Lime Wedges
730 cals
10 mins
Description
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.
Contains:
Peanuts • Sesame • Soy • Wheat
Ingredients
for 4 servings
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)
Nutrition
Total fat | 25g |
Saturated Fat | 8g |
Sodium | 1850mg |
Total carbs | 85g |
Sugar | 15g |
Protein | 41g |
Fibres | 3g |
Recipe Instructions
- 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.
- 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.
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- Quarter the lime.
- 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.
- 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.
- Divide the noodles between your bowls.
- Garnish with the peanuts and lime wedges. Bon appétit!