Beef Fiery Dragon Noodles
with Peppers and Bok Choy
Think no dairy means no flavour? Think again. These noodles are packed with veggies and coated with a luscious spicy sauce.
Ingredients: Ground beef • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Bok choy • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Peanuts • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Green onion • Garlic.
170 g
Spaghetti
()
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
28 g
Peanuts, chopped
( )
2 tbsp
Soy Sauce
( )
1 tbsp
Chili-Garlic Sauce
()
2 unit(s)
Peanut Butter
()
4 tbsp
Sweet Chili Sauce
()
2 unit(s)
Garlic, cloves
1 unit(s)
Green Onion
250 g
Ground Beef
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Add spaghetti to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain noodles.
- Meanwhile, cut bok choy into 1-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Heat a large non-stick pan over medium heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on peanuts so they don't burn.)
- Transfer to a plate.
- Meanwhile, whisk together sweet chili sauce, peanut butter, soy sauce, chili-garlic sauce and reserved pasta water in a medium bowl.
- Increase heat to medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef to the same pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
- Season with salt and pepper.
- Add peppers and bok choy to the pan with beef. Cook, stirring often, until veggies are tender-crisp, 2-4 min.
- Add noodles, garlic and sauce. Cook, stirring often, until sauce thickens slightly and coats noodles, 2-4 min.
- Season with salt and pepper, to taste.
- Divide spicy beef peanut dragon noodles between bowls.
- Sprinkle with peanuts.
- Sprinkle over green onions.
If you've opted to get beef, when the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef to the same pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt and pepper.