Caramelized Beef Noodles
with Chunky Zucchini
Cooking time
15 minutes
Servings
4
Calories
740 /serving
You can trust Vietnamese recipes to hit the sweet spot with kids. And this saucy caramelized beef is right on point, with tons of rounded flavours to keep them coming back for more—especially when you put fresh noodles in the picture.
We will send you:
- 510g Canadian-raised lean ground beef
- 2 Scallions
- 2 Green zucchini
- 2 Garlic cloves
- 1 Lime
- 450g Fresh noodles
- 60ml Sweet chili sauce
- 90ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Strainer
Salt
Total Fat
22 g
Saturated Fat
7 g
Sodium
1260 mg
Total Carb
97 g
Sugars
31 g
Protein
39 g
Fibre
2 g
Preparation
Cook the beef
- Bring a medium pot of salted water to a boil.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the beef*; season with the spices.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 2 to 4 min., until al dente.
- Drain and rinse.
- Toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, mince the garlic.
- Thinly slice the scallions crosswise.
- Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Halve the lime; juice ½ and quarter the remaining ½.
Cook the zucchini & combine the noodles
- To the pan of beef, add the garlic and cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the zucchini and ¼ cup water. Cook, covered, stirring occasionally, 3 to 5 min., until crisp-tender.
- Add the soy sauce, chili sauce, lime juice, ¼ cup water and the noodles. Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the noodles between your bowls.
- Garnish with the scallions and lime wedges. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
