Protein Upgrade | ORGANIC Beef Vietnamese Noodle Bowls
with Sweet Chili-Lime Dipping Sauce
Cooking time
25 minutes
Servings
2/4
Calories
1160 /serving
Can’t say no to these noods! Taking a page from Vietnamese restaurants, each bowl is built on rice vermicelli, soft leafy lettuce and finely sliced veggies—served with a lime-stung dipping sauce and toasted sesame seeds. Our version maintains meaty appeal with ground beef—certified organic, so it’s better for you and the environment—spiced with a lemongrass-ginger mix.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 60ml Sweet chili sauce
- 100g String peas (sugar snap peas or snow peas)
- 1 Lime
- 1 Head of Boston lettuce
- 100g Matchstick carrots
- 6g White sesame seeds
- 225g Rice vermicelli
- 30ml Hoisin sauce
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Sesame, Soy, Wheat
You will need:
Basting brush
Oil
Large heatproof bowl
Medium pot
Strainer
Large pan
Total Fat
52 g
Saturated Fat
13 g
Sodium
1340 mg
Total Carb
133 g
Sugars
28 g
Protein
44 g
Fibre
8 g
Preparation
Toast the sesame seeds
Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Add the sesame seeds and toast, stirring often, 2 to 3 min., until golden brown. Transfer to a small bowl. Wipe out and reserve the pan.
Mise en place
Meanwhile, thinly slice the string peas crosswise. Separate the lettuce leaves. Juice the lime. In a second small bowl, make the dipping sauce by combining the sweet chili sauce, ½ the lime juice and a drizzle of oil.
Boil the noodles
In a large heatproof bowl, combine the noodles and boiling water; stir gently to separate. Let sit for 3 to 4 min. until al dente. Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Cook & glaze the beef
Meanwhile, in the reserved pan, heat a drizzle of oil on medium. Add the beef*; season with ¾ of the spices. Cook, breaking up the meat, 3 to 4 min., until beginning to brown. Add the hoisin and cook, stirring often, 1 to 2 min., until glazed and cooked through.
Season the carrots & string peas
Meanwhile, in a medium bowl, combine the carrots, string peas, remaining lime juice and spices, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the noodles between your bowls. Top with the lettuce, beef, carrots and string peas. Garnish with the sesame seeds. Serve the dipping sauce on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
