Recipe

Chilli Lime Noodles

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Chilli Lime Noodles

Tasty stir-fried veggies topped with beef cubes and drizzled with a spring onion sauce.




Ingredients to serve 2

  • ½ x lime – zest & juice
  • 2 nests x egg noodles
  • 1 tsp x vegetable stock fonds
  • 1 tbsp x soy sauce
  • 2 x spring onions – slice thinly at an angle
  • ½ x chilli (optional) – deseed & slice thinly
  • 250g x beef cubes
  • 100g x green beans – trim ends & slice at an angle (2cm)
  • 150g x pak choi
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x lime – zest & juice
  • 4 nests x egg noodles
  • 2 tsp x vegetable stock fonds
  • 2 tbsp x soy sauce
  • 4 x spring onions – slice thinly at an angle
  • 1 x chilli (optional) – deseed & slice thinly
  • 500g x beef cubes
  • 200g x green beans – trim ends & slice at an angle (2cm)
  • 300g x pak choi
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lime: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Egg noodles: Place the egg noodles in a bowl and pour over boiling water (enough to cover). Let the noodles sit for 13-15 minutes until softened. Drain.

Step 4

Vegetable stock: Boil the kettle. Mix together the vegetable stock fonds and boiling water (1 cup for 4; ½ cup for 2) until the fonds dissolve completely.

Step 5

Spring onion sauce: Mix together the soy sauce, lime zest and juice and spring onions. Add chilli if you like a bit of spice.

Step 6

Beef cubes: Place a pan on medium-high heat with a drizzle of olive oil. Toss the beef cubes in a little olive oil, salt and pepper and add to the hot pan. Cook for 8-10 minutes until brown all over, but still slightly pink inside. Remove from the pan and aside.

Step 7

Stir-fry veggies: Using the same pan, turn the heat up to high and add a drizzle of olive oil. Add the green beans and sauté for 2 minutes until the beans are bright green with a slight bite. Then add the pak choi and cook for 1-2 minutes until wilted. Add the egg noodles and vegetable stock and cook, stirring, for 1-2 minutes until the stalks of the pak choi have softened. Season with salt and pepper to taste.

Step 8

Serve the stir-fry veggies topped with the beef cubes (and any escaped juices from the meat) and drizzle over the spring onion sauce.