Beef Rice Noodle Bowls
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Beef Rice Noodle Bowls

Beef Rice Noodle Bowls

with Carrots, Cucumber, and Peanut Sauce

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.

Contains shellfish

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

Total Time30 minutes
Prep Time


serving amount

1 unit

Persian Cucumber

2 tablespoon

White Wine Vinegar

2 clove


1 unit


1 unit


10 ounce

Beef Stir-Fry

½ teaspoon

Thai Seasoning Blend

1 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2.3 ounce

Peanut Butter

(Contains Peanuts)

4 ounce

Rice Noodles

2 ounce

Shredded Carrots

¼ ounce


1 teaspoon


Not included in your delivery

4 teaspoon


1 tablespoon

Vegetable Oil




Nutrition Values

/ 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.


Large Pot
Small Bowl
Paper Towel
Large Pan



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.

Marinate Beef

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.

Cook Noodles

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.

Cook Beef and Start Sauce

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.

Make Peanut Sauce

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.

Plate and Serve

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.