Beef
Teriyaki beef mince clings to thick udon noodles in this one-pan winner that is sure to appease even the most resolute of fussy eaters. It silences any complaints with its subtly sweet and satisfyingly savoury flavour and high-slurpability factor.
Thinly slice spring onions keeping white and green parts separate. Finely chop ginger.
Heat vegetable oil in a frypan over medium heat. Add white spring onion, ginger and a pinch of salt and cook, stirring occasionally, for 2–3 minutes or until fragrant and softened.
Add beef mince and increase heat to medium-high. Cook, breaking up the mince with a wooden spoon, for 5–6 minutes or until browned all over. While the mince is cooking, chop the broccoli stem and florets into small pieces. Trim and halve snow peas.
Add teriyaki sauce, broccoli florets and stems, ½ cup (125ml) boiling water and stock cube to pan and stir to combine. Add noodles, cover and steam for 1–2 minutes. Remove lid and slowly stir to break up noodles.
Add brown sugar, sesame oil, snow peas and soy sauce and cook, stirring gently, for 1–2 minutes or until noodles are lightly caramelised and coated in sauce.
Divide between bowls, sprinkle with remaining green spring onion and serve immediately.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
