Please wait, the site is loading...

Beef and sugarsnap noodles


Serves: 2
timePrep time: 5 mins
timeTotal time:
Beef and sugarsnap noodles
Photographed by Ria Osborne / Recipe by Lucy Jessop

Beef and sugarsnap noodles


Serves: 2
timePrep time: 5 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
462Kcal
Fat
13gr
Saturates
4gr
Carbs
43gr
Sugars
10gr
Fibre
3gr
Protein
44gr
Salt
2.9gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 300g lean beef, sliced into strips
  • 2 tsp olive oil
  • 2 nests from 1 x 225g pack Mama Instant vermicelli noodles
  • juice and zest of 1 lime, plus extra to serve
  • 1 tbsp Thai fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp sweet chilli and ginger dipping sauce
  • 200g sugarsnap peas, halved lengthways
  • 4 spring onions, shredded
  • 2 tbsp each chopped mint and basil leaves, plus a few whole leaves
  • 1 tbsp mixed seeds (a mix of sunflower, pumpkin and sesame), toasted

Step by step

  1. Heat a large nonstick frying pan until hot. Toss the beef with the oil, then season and stir-fry over a high heat for 3 minutes. Transfer to a warm plate.
  2. Put the noodles in a large bowl; cover with a kettleful of boiling water. Set aside for 3 minutes, then drain.
  3. Meanwhile, in a small bowl, whisk together the lime juice and zest, fish, soy and sweet chilli sauces along with any juices from the beef.
  4. Add the sugarsnaps, spring onions and herbs to the noodles. Add the dressing and toss everything together. Top with the beef and toasted seeds to serve.

You might also like...