Thai-style beef noodles

Name: Thai-style beef noodles
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 2 tsp Thai green curry paste (we like Thai Taste, widely available); 1 tbsp toasted sesame oil; 3 tbsp soy sauce, plus extra to serve; 2 tbsp fish sauce; Juice 2 limes, plus extra wedges to serve; Vegetable oil for stir-frying; 2 lean British rump steaks (about 150g each), sliced; 300g pack stir-fry vegetables (or shred a mix of veg from the fridge such as spring onions, carrots, baby corn and spinach); 2 x 300g packs straight-to-wok rice noodles (or use 4 dried egg noodle cakes soaked in boiling water for 4 minutes, drained); Handful mixed fresh herbs, such as coriander and mint, chopped; To serve (optional); Handful cashews, toasted in a dry pan for 5 minutes

Easy
April 2017

Easy
April 2017

Serves 4
Hands-on time 15 min

Have a filling, low-calorie dinner on the table in only 15 minutes with our healthy recipe for Thai beef noodles, made with crunchy veg, fresh herbs and toasted cashews.

Dairy-free recipes

Nutrition: per serving

Calories: 305kcals
Fat: 12.5g (2.5g saturated)
Protein: 23.2g
Carbohydrates: 23.6g (6.6g sugars)
Fibre: 2.6g
Salt: 2.4g

Nutrition: per serving

Calories: 305kcals
Fat: 12.5g (2.5g saturated)
Protein: 23.2g
Carbohydrates: 23.6g (6.6g sugars)
Fibre: 2.6g
Salt: 2.4g

Save recipe

Save recipe Print

Ingredients

2 tsp Thai green curry paste (we like Thai Taste, widely available)
1 tbsp toasted sesame oil
3 tbsp soy sauce, plus extra to serve
2 tbsp fish sauce
Juice 2 limes, plus extra wedges to serve
Vegetable oil for stir-frying
2 lean British rump steaks (about 150g each), sliced
300g pack stir-fry vegetables (or shred a mix of veg from the fridge such as spring onions, carrots, baby corn and spinach)
2 x 300g packs straight-to-wok rice noodles (or use 4 dried egg noodle cakes soaked in boiling water for 4 minutes, drained)
Handful mixed fresh herbs, such as coriander and mint, chopped

To serve (optional)

Handful cashews, toasted in a dry pan for 5 minutes

2 tsp Thai green curry paste (we like Thai Taste, widely available)
1 tbsp toasted sesame oil
3 tbsp soy sauce, plus extra to serve
2 tbsp fish sauce
Juice 2 limes, plus extra wedges to serve
Vegetable oil for stir-frying
2 lean British rump steaks (about 150g each), sliced
300g pack stir-fry vegetables (or shred a mix of veg from the fridge such as spring onions, carrots, baby corn and spinach)
2 x 300g packs straight-to-wok rice noodles (or use 4 dried egg noodle cakes soaked in boiling water for 4 minutes, drained)
Handful mixed fresh herbs, such as coriander and mint, chopped

To serve (optional)

Handful cashews, toasted in a dry pan for 5 minutes

Method

In a small bowl, mix together the curry paste, sesame oil, soy sauce, fish sauce and lime juice.
Heat a splash of vegetable oil in a wok or large frying pan, then stir-fry the beef for 2 minutes. Add the vegetables and stir-fry for 2 minutes more.
Add the noodles and bowl of sauce, then toss it all together over the heat until warmed. Add a splash of water if the noodles aren’t fully coated. Remove from the heat, then stir through the herbs. Serve in bowls with the cashews and extra soy sauce and lime wedges, if you like.

Method

In a small bowl, mix together the curry paste, sesame oil, soy sauce, fish sauce and lime juice.
Heat a splash of vegetable oil in a wok or large frying pan, then stir-fry the beef for 2 minutes. Add the vegetables and stir-fry for 2 minutes more.
Add the noodles and bowl of sauce, then toss it all together over the heat until warmed. Add a splash of water if the noodles aren’t fully coated. Remove from the heat, then stir through the herbs. Serve in bowls with the cashews and extra soy sauce and lime wedges, if you like.