Thai Beef & Brothy Noodles

This Thai-inspired bowl of broth combines fresh vegetables, Thai noodles and aromas that will comfort and soothe.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle. Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate). Combine the beef mince, Thai red curry paste and ginger in a bowl

Step 2

Heat a large, wide-based pan (preferably non-stick) over a high heat. Once hot, add the beef mixture and cook for 4 min or until cooked through (it will no longer be pink)

Step 3

Once cooked, remove from the heat

Step 4

Meanwhile, add 1L (2L) boiled water to a pot over a medium-high heat

Step 5

Add the beef stock cube(s), hoisin sauce, tomato paste and a big pinch of salt. Stir to combine - this is your broth

Step 6

Keep the broth on a medium high heat until step 6

Step 7

Meanwhile, slice the celery finely. Peel, halve the carrots lengthways and slice finely, discarding the root ends

Step 8

Slice the sugar snap peas finely

Step 9

you can gather and slice several peas at a time and adding the peas last minute ensures they stay crunchy!

Step 10

Break the Thai rice noodles in half and add them to the broth. Cover and cook for 4 min

Step 11

Add the carrot and celery to the pot, cover and cook for a further 2 min

Step 12

Add half of the sugar snap peas and remove the pot from the heat

Step 13

Add the cooked beef to the pot. Stir to combine

Step 14

Divide the beef and brothy noodles between your bowls and garnish with the remaining raw sugar snap peas

Step 15

Serve with a spoon AND a fork

Step 16

Enjoy!

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