Thai Beef Noodles
This no fuss recipe makes the perfect, quick, mid week meal. Leftovers can be stored in the fridge and eaten the next day for lunch.
Recipe - Kells - O'Brien's
Thai Beef Noodles
Prep Time15 Minutes
Servings4
Cook Time10 Minutes
Ingredients
250 g Fine Egg Noodles
3 cloves Garlic sliced
400 ml Light Coconut Milk
1 - Red Pepper sliced
5 cm SuperValu Fresh Ginger peeled and sliced
1 bunch SuperValu Kale
375 g SuperValu Quality Irish Diced Beef or lean steak
1 bunch SuperValu Scallions sliced
2 tbsp SuperValu Sunflower Oil
75 g Thai Green Curry Paste
Directions
- First cook the noodles according to the packet instructions. Drain well and set aside.
- Trim any fat off the beef and discard, then cut the beef into thin strips. Warm the oil in a wok set over a high heat, then add the beef and cook it very quickly, for about 2 minutes. Remove with a slotted spoon and set aside.
- Add the spring onions, red pepper, garlic and ginger and stir fry for 1 minute, then add the curry paste and coconut milk. Bring to the boil, then reduce the heat slightly and cook for about 5 minutes. Return the beef to the wok, then add the cooked, drained noodles. Roughly break up the kale with your hands and add to the wok. Cook for 1 minute, then serve straight away.
- Tip: Stir-frying is a healthier alternative to other frying methods, as minimal oil is used and everything is cooked very quickly.
15 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Medium Egg Noodles (250 g)
€1.09€4.36/kg
SuperValu Loose Garlic (1 Piece)
€0.49
Amoy Reduced Fat Coconut Milk (400 ml)
Best Value
€2.00€5.00/l
Not Available
SuperValu Organic Ginger (150 g)
€2.25€15.00/kg
SuperValu Kale (200 g)
€1.49€7.45/kg
SuperValu Signature Tastes Hereford Diced Beef (400 g)
€4.49€11.23/kg
SuperValu Scallion (1 Piece)
€0.99
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
Thai Gold Thai Green Curry Paste (113 g)
€2.55€22.57/kg
Directions
- First cook the noodles according to the packet instructions. Drain well and set aside.
- Trim any fat off the beef and discard, then cut the beef into thin strips. Warm the oil in a wok set over a high heat, then add the beef and cook it very quickly, for about 2 minutes. Remove with a slotted spoon and set aside.
- Add the spring onions, red pepper, garlic and ginger and stir fry for 1 minute, then add the curry paste and coconut milk. Bring to the boil, then reduce the heat slightly and cook for about 5 minutes. Return the beef to the wok, then add the cooked, drained noodles. Roughly break up the kale with your hands and add to the wok. Cook for 1 minute, then serve straight away.
- Tip: Stir-frying is a healthier alternative to other frying methods, as minimal oil is used and everything is cooked very quickly.