Quick Ground Beef Lo Mein
with Tender-Crisp Veggies
Cooking time
15 minutes
Servings
4
Calories
740 /serving
As every parent knows, there’s a fine line between hungry and hangry—and it can switch in a second! Fresh Shanghai noodles were born ready for such situations. Bring on tender comforts with generous ground beef, cabbage and sweet pepper, swirled in full-spectrum sauce.
We will send you:
- 510g Canadian-raised lean ground beef
- 300g Shredded cabbage
- 20g Ginger
- 1 Sweet pepper
- 1 Scallion
- 90ml Sweet soy sauce
- 450g Fresh Shanghai noodles
- 30ml Rice vinegar
- 24g 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:
Grater
Large high-sided pan
Large pan
Medium pot
Oil
Strainer
Salt
Total Fat
23 g
Saturated Fat
7 g
Sodium
1580 mg
Total Carb
94 g
Sugars
25 g
Protein
38 g
Fibre
2 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 5 to 7 min., until al dente
- Drain and toss with a drizzle of oil to prevent sticking.
Cook the beef
- Meanwhile, grate the ginger.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the beef*; season with ½ the spices. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Sauté the vegetables
- Meanwhile, halve, core and thinly slice the sweet pepper lengthwise.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the sweet pepper and cabbage. Sauté, 4 to 5 min., until crisp-tender; season with the remaining spices.
Combine the noodles
- To the pan of beef, add the noodles, vegetables, soy sauce, vinegar and ¼ cup water.
- Cook, stirring often, 1 to 2 min., until heated through and combined.
Finish & serve
- Thinly slice the scallion crosswise.
- Divide the noodles between your bowls.
- Garnish with the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
