HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Rice Noodle Bowls
Beef Rice Noodle Bowls

Beef Rice Noodle Bowls

with Carrots, Cucumbers, 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 your family 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. But the real reason that it’s a winner is the peanut butter sauce on top, which is nutty, savory, and truly eye- (or mouth-) opening.

Tags:Gluten-freeContains shellfishSpicy

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

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

3 unit

Persian Cucumber

4 clove


2 unit


2 unit


20 ounce

Beef Stir-Fry

1 teaspoon

Thai Seasoning Blend

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

8 ounce


4.6 ounce

Peanut Butter


4 ounce

Shredded Carrots

½ ounce


2 teaspoon


Not included in your delivery

4 teaspoon

Vegetable Oil

7 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate74 g
Sugar14 g
Dietary Fiber7 g
Protein37 g
Cholesterol85 mg
Sodium580 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.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring a large pot of salted water to a boil. Slice cucumbers into thin rounds. Mince garlic. Trim, then thinly slice scallions. Halve limes. Cut one into wedges.


Pat beef dry with a paper towel. In a medium bowl, combine beef, Thai seasoning, half the garlic, 1 TBSP sugar, and 1 TBSP soy sauce (we sent more). Season with salt and pepper.


Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and cook, tossing occasionally, until browned, 4-5 minutes. Remove from pan and set aside.


Once water is boiling, add noodles to pot. Remove from heat. Let stand until noodles are al dente, 3-4 minutes. Drain.


Wash out pan used for beef and return to stove over medium heat. Add a large drizzle of oil, remaining garlic, and scallions. Cook, tossing, until fragrant, about 1 minute. Reduce heat to low and stir in peanut butter. Once combined, slowly whisk in ½ cup water, then stir in remaining soy sauce, 4 tsp sugar, and juice from two lime halves. Taste and add more lime juice, if desired.


Divide noodles between bowls. Arrange beef, carrots, and cucumbers on top of noodles, keeping each in its own section. Drizzle peanut sauce over beef. Tear cilantro leaves from stems and scatter over top. Drizzle sriracha over the adults’ bowls (to taste). Serve with lime wedges on the side for squeezing over.