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Beef Rice Noodle Bowls

Beef Rice Noodle Bowls

with Carrots, Cucumber, and Peanut Sauce

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We love trying new ingredients and experimenting with flavors, taking things beyond the ordinary from time to time. This veggie-packed beef noodle bowl is a great way to get everyone at your table to do the same. It features the delightful bounce of rice vermicelli, as well as the incredible aromatics of beef marinated in Thai-style seasonings.

Tags:Gluten-freeContains shellfishSpicy
Allergens:SoyWheatPeanuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Persian Cucumber

2 tablespoon

White Wine Vinegar

2 clove

Garlic

1 unit

Scallions

1 unit

Lime

10 ounce

Beef Stir-Fry

½ teaspoon

Thai Seasoning Blend

1 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2.3 ounce

Peanut Butter

(ContainsPeanuts)

4 ounce

Rice Noodles

2 ounce

Shredded Carrots

¼ ounce

Cilantro

1 teaspoon

Sriracha

Not included in your delivery

4 teaspoon

Sugar

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate78 g
Sugar16 g
Dietary Fiber6 g
Protein41 g
Cholesterol85 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Bowl
Paper Towel
Large Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of salted water to a boil. Thinly slice cucumber. Toss with vinegar, ½ tsp sugar, and a pinch of salt in a small bowl and set aside to marinate. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Halve lime; cut one half into wedges.

2

Pat beef dry with a paper towel. In a medium bowl, combine beef, ½ tsp Thai seasoning, half the garlic, 1½ tsp soy sauce, and 1½ tsp sugar (we sent more seasoning and soy sauce). Season with salt and pepper.

3

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 15-18 minutes. Drain, then rinse under cold water until cool to the touch. Toss thoroughly to remove excess moisture and set aside.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook, tossing occasionally, until browned and cooked to desired doneness, 4-5 minutes. Remove from pan and set aside. Wash out pan and return to stove over medium heat. Add a large drizzle of oil, remaining garlic, and scallion whites to pan. Cook, tossing, until fragrant, about 1 minute.

5

Reduce heat to low and stir in peanut butter. Once combined, slowly whisk in ½ cup warm water, then stir in remaining soy sauce, 3 tsp sugar, and juice from lime half. Taste and add more lime juice, if desired. Transfer half the sauce to another small bowl, then add drained and rinsed noodles to pan and toss to coat in the rest of the sauce. Divide noodles between bowls.

6

Remove cucumber from vinegar. Arrange beef, cucumber, and half the carrots on top (use the rest of the carrots as you like). Drizzle remaining peanut sauce over beef. Tear cilantro leaves from stems and scatter over. Sprinkle with scallion greens. Drizzle with sriracha (to taste). Serve with lime wedges on the side.