Honey Ginger Beef Hokkien Noodles with Bok Choy, Lime & Cashews

Destination: China. Hokkien noodles are thick, chewy egg noodles that soak up a sticky sauce beautifully, which makes them a favourite for a quick wok toss. Here they meet seared beef, blanched bok choy, toasted cashews and a honey ginger sauce, finished with a squeeze of lime.

Serves 2 · 15 mins + marinating

In your box

• Beef
• 1 ATLAS soy & mirin marinade tub
• 1 ATLAS honey ginger sauce tub
• 1 hokkien noodle pack
• 1 toasted cashew sachet
• 1 lime
• 1 bok choy bunch
• 1 spring onion bunch*

*Spring onion may be split across other dishes - please read each recipe carefully.

From your pantry

Cooking oil

Method

1. Prepare the ingredients. Read the recipe in full before you begin. Bring a saucepan of water to the boil. Thinly slice 1 teaspoon per person of spring onion and cut the lime into wedges. Cut the bok choy in half lengthways and wash and dry thoroughly.

2. Marinate the beef. Cut the beef into 1cm thick slices and toss in the soy and mirin marinade. Let sit for 5-10 minutes to marinate.

3. Cook the beef. Heat a splash of oil in a frying pan or wok over medium-high heat. Add the beef and sear for 2-3 minutes or until browned, flipping halfway to colour on both sides.

4. Cook the noodles & bok choy. Add the bok choy to the boiling water for 1 minute, then add the noodles and cook for another minute to loosen. Strain and set aside.

5. Combine the ingredients. Add the noodles and bok choy to the pan with the beef. Add the honey ginger sauce, cashews and spring onion and stir to combine. Cook for another minute or until everything is well coated and heated through.

To serve

Divide the bok choy between serving plates, top with the beef noodles and serve with a squeeze of fresh lime.

Chef's tips

• Marinate the beef the night before for even more flavour.
• Gluten Free Travellers - please cook your noodles in boiling water for 3-4 minutes or until al dente. You'll receive gluten free sauces and noodles, so please disregard the wheat and gluten allergens.
• If your frying pan isn't big enough, combine everything in a large bowl at step 5.
• Wanna wing it? Add fresh chilli, or throw in some prawns for a surf and turf stir fry.
• You'll want a wok or frying pan, a saucepan and a sieve for this one.

Allergens: garlic, onion, sesame, soy, wheat, gluten, chilli, fish, crustacean, egg, tree nuts (cashews).

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our China Cuisine Box, delivered 10th-12th October - order by Tuesday midnight →