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Sweet, tangy and savoury beef noodles with a variety of vegetables and edamame for extra protein and fibre. Everything comes together quickly in one pan for an easy weeknight favourite.
1.
Cook the noodles according to the packet instructions. Drain and set aside.
2.
Heat a large non-stick frying pan over medium-high heat. Add the beef mince and cook for 5–6 minutes, breaking it up as it cooks.
3.
Add the broccoli, pepper and edamame with 2 tbsp water. Cover and cook for 5–6 minutes, until the vegetables are tender-crisp.
4.
Add the soy sauce, honey, lime juice, garlic, ginger and sesame oil. Stir everything together and cook for 1–2 minutes.
5.
Add the cooked noodles and toss everything together until coated in the sauce. Add a splash of water if needed.
6.
Finish with extra lime juice, chilli or spring onions if desired.
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Storage information
They should be cooled and placed in the refrigerator within two hours of cooking. When stored correctly, they can be kept in the refrigerator for 3–4 days. If longer storage is required, the dish can be frozen in a suitable airtight container for up to 2–3 months. When reheating, ensure the noodles and beef are heated thoroughly until steaming hot throughout, and avoid reheating the dish more than once.
Tip
For low carb, you can omit the noodles and increase the vegetables.
Cost-saving tips
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