Silky Peanut-Ginger Beef and Pork Noodles
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Silky Peanut-Ginger Beef and Pork Noodles

Silky Peanut-Ginger Beef and Pork Noodles

with Linguine and Veggies

Peanut butter lovers, rejoice! The nutty aroma and subtle creaminess of peanut butter boost this deeply delicious sauce that we're using to coat slurpy noodles and crisp vegetables.

Ingredients: Ground beef and pork mix (beef, pork) • Bok choy • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Red onion • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, naturally brewed soy sauce (water, soybeans, wheat, salt), vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, natural flavour, caramel, potassium sorbate, sodium benzoate, natural colour) (soy, wheat) • 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) • Peanuts • Beef stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Family Friendly
Quick
Allergens:
Wheat
Peanuts
Soy
Sulphites
Milk

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

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

170 g

Linguine

(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Shanghai Bok Choy

1 unit(s)

Red Onion

28 g

Peanuts, chopped

(Contains Peanuts May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)

4 tbsp

Ginger Sauce

(Contains Soy, Wheat May contain Mustard, Tree nuts, Soy, Sesame, Wheat, Milk, Sulphites, Fish, Gluten, Crustaceans, Egg)

4 tbsp

Honey-Garlic Sauce

(Contains Soy May contain Mustard, Tree nuts, Crustaceans, Egg, Soy, Wheat, Sesame, Fish, Gluten, Milk, Sulphites)

1 unit(s)

Peanut Butter

(Contains Peanuts)

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites May contain Soy, Triticale, Wheat, Sesame, Peanuts, Sulphites, Milk, Tree nuts, Mustard)

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Butter*

(Contains Milk)

½ tbsp

Oil*

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Nutrition Values

Calories1060 kcal
Fat46 g
Saturated Fat15 g
Carbohydrate119 g
Sugar37 g
Dietary Fiber10 g
Protein45 g
Cholesterol90 mg
Sodium1960 mg
Trans Fat0.5 g
Potassium1300 mg
Calcium200 mg
Iron6.5 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

Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Whisk
Medium Bowl
Colander

Instructions

Prep
1
  • Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Core, then cut pepper into 1/4-inch slices
  • Separate bok choy leaves, then cut into 1-inch pieces.(TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.
Toast peanuts and make sauce
2
  • Heat a large non-stick pan over medium heat.
  • When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)
  • Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer peanuts to a plate.
  • Add peanut butter and 1/4 cup (1/2 cup) warm water to a medium bowl. Whisk until smooth.
  • Add ginger sauce, honey-garlic sauce and half the beef stock powder. Whisk to combine.
Cook linguine
3
  • Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
Cook veggies
4
  • Meanwhile, heat the same pan (from step 2) over medium-high.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
  • Add onions, bell pepper, bok choy and 1 tbsp (2 tbsp) water. Season with pepper and half the garlic salt, then stir to combine. 
  • Cover and cook, stirring occasionally, until tender-crisp, 3-4 min.
  • Remove from heat. Transfer veggies to a plate, then cover to keep warm.
  • Carefully wipe the pan clean.
Cook beef and pork
5
  • Reheat the same pan over medium-high.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix. Season with remaining garlic salt, remaining beef stock powder and pepper. 
  • Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.**
  • Add sauce mixture. Bring to a simmer. 
  • Cook, stirring often, until sauce is warmed through and fragrant, 1 min. 
Finish and serve
6
  • Add meat mixture and veggies to the pot with linguine. Season with salt and pepper, then toss to combine.
  • Cook, stirring occasionally, until linguine and veggies are warmed through, 1-2 min. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, until desired consistency is reached.)
  • Divide linguine and any remaining sauce in the pot between plates.
  • Sprinkle peanuts over top.