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.
4 people
10 minutes
15 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
Method
- 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.
