Asian mincing pan with noodles

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
5 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 300 g Udon noodles (jap. wheat noodles)
  • 7-10 Tbsp Salt
  • 1 Onion
  • 1 yellow, red and green peppers
  • 1 Garlic clove
  • 1 piece(s) (approx. 20 g) Ginger Root
  • 2 red chillies
  • 200 g Baby Pak Choi
  • 1 collar Coriander
  • 100 g Mung bean seedlings
  • 50 g Peanut kernels
  • 1 TABLESPOON Sunflower oil
  • 500 g mixed minced meat
  • 1 TABLESPOON Soy sauce
  • 3 TABLESPOONS Sweet Chili Sauce

Directions

  1. 1

    Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime peel and halve the onion. Halve the bell peppers, clean and wash. Cut onion and bell pepper into strips. Peel and finely chop garlic and ginger.

  2. 2

    Clean the chillies, cut lengthwise, wash and remove the seeds. Cut the pods into small pieces. Wash and clean Pak Choi. Wash coriander, shake dry and chop coarsely. Put the sprouts in a sieve and rinse.

  3. 3

    Drain the pasta in a sieve and rinse with cold water.

  4. 4

    Roast the peanuts in a large pan without fat, turning them golden brown, take them out, let them cool down and chop them roughly. Heat 1 tbsp. oil in the pan and fry the minced meat for approx. 3 minutes, turning until crumbly.

  5. 5

    First add garlic, ginger and chili and fry, then add onion and paprika and fry.

  6. 6

    Deglaze with soy sauce and chilli sauce. Add the noodles and fold in. Flavour with soy and chilli sauce. Finally fold in Pak Choi, sprouts and some peanuts. Serve, garnish with coriander.

  7. 7

    Add the remaining peanuts.

Nutrition Facts

KCAL
760 kcal
CARBS
67 g
FATS
36 g
PROTEINS
40 g