Thai Beef and Glass Noodles
with Carrot Ribbons and Sriracha Dressing
Who needs noodles when you could have coodles?! They’re even more fun to make than name; all you’ll need is a vegetable peeler to create perfect noodle ribbons! Tossed with spicy Sriracha dressing, it's a great combination with fun-to-slurp glass noodles.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
340 g
Carotte
170 g
Haricots verts, parés
10 g
Ail
10 g
Coriandre
1 pièce(s)
Lime
2 cc
Assaisonnement thaï
(Contient Sésame)
2 cc
Sauce de poisson
(Contient Anchois)
1 cc
Sriracha
(Contient Sulfites)
50 g
Nouilles de verre
2 pièce(s)
Oignons verts
Pas inclus dans votre livraison
Huile*
2 cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce. Bring a small pot of salted water to a boil. Peel the carrots into ribbons. Cut the green beans into 1-inch pieces. Thinly slice the green onions. Mince or grate the garlic. Roughly chop the cilantro. Zest, then juice the lime(s).
Heat a large pan over medium-high heat. Add a drizzle of oil, then the ground beef and spice blend. Cook, breaking up the meat into smaller pieces with a wooden spoon, until no pink remains, 4-5 min. Season with salt and pepper.
Meanwhile, in a large bowl, whisk together the fish sauce, lime juice, sugar and as much sriracha as you like.
Add the garlic, green beans, carrot ribbons and green onions to the beef. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min.
Meanwhile, add the glass noodles to the boiling water. Boil until they are tender, 1-2 min. Drain well, then add the noodles to the dressing.
Add the beef mixture to the noodles. Toss to coat. Divide between plates. Sprinkle with the cilantro and lime zest.