Noodles with Pointed Cabbage, Beef and Teriyaki
A vegetable-packed stir-fry with teriyaki beef and noodles.
Servings 4 servings
Calories 596kcal
Ingredients
- 500 g minced beef
- 1 onion, sliced into strips
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, grated
- 250 g carrots, cut into thin batons
- 350 g pointed cabbage, shredded also sold as sweetheart or hispi cabbage
- 1 green pepper, cut into strips
- 100 ml teriyaki sauce
- 50 ml soy sauce
- 2 tsp fish sauce
- 250 g egg noodles
- 3 spring onions, finely sliced
- 1 lime, juice of
- Salt and freshly ground pepper
- Oil
To serve
- Chopped peanuts
- Finely sliced spring onions
- Lime wedges (optional)
Instructions
- Heat a frying pan and brown the mince well over a good high heat in a generous glug of oil. Season with freshly ground pepper.Use a good large pan - the cabbage takes up quite a bit of room.
- Add the onion, garlic and ginger and fry until the onion is translucent, then add the carrots, cabbage and green pepper. Let it fry for 4-5 minutes.
- Meanwhile, cook the noodles according to the packet instructions.
- Once the cabbage has wilted, add the teriyaki sauce, soy sauce and fish sauce. Stir well to coat everything, then fold in the spring onions and the noodles. Lift the noodles straight from the cooking water if you like, and adjust the consistency with a splash of the cooking water.Stir well to combine.
- Season to taste with lime juice, soy sauce/salt and freshly ground pepper, and serve topped with chopped peanuts and fresh spring onions.
Nutrition
Calories: 596kcal | Carbohydrates: 66g | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 119mg | Sodium: 1368mg | Potassium: 1057mg | Fiber: 7g | Sugar: 13g | Vitamin A: 10819IU | Vitamin C: 67mg | Calcium: 130mg | Iron: 5mg