Tender Beef Or Tofu & Rainbow Vegetable Stir Fry With Noodles 

• 240g Minced Beef (Or Tofu For A Vegetarian Option)
• 20g Garlic Puree
• 80g Red Bell Pepper, Sliced
• 80g Yellow Pepper, Sliced
• 80g Diced Carrot
• 80g Green Beans, Trimmed
• 80g Broccoli Florets
• 4g Ground Ginger
• 20ml Light Soy Sauce
• 320g Medium Egg Noodles
• 12g Vegetable Bouillon Mix
• 2 Tbsp Olive Oil

• Calories: 460kcal
• Protein: 36g
• Carbohydrates: 64g
• Sugars: 6g
• Fat: 6g
• Saturated Fat: 2g
• Fibre: 8g
• Sodium: 1552mg

1. According to the packet instructions, cook the noodles and then set aside.
2. Heat 1 tablespoon of olive oil in a wok or large pan. Add the beef or tofu and cook until browned, then remove and set aside.
3. Add the remaining olive oil to the pan. Stir fry garlic puree, red and yellow peppers, carrots, green beans and broccoli for 6-8 minutes until slightly softened but still vibrant.
4. In a small bowl, mix the soy sauce, ground ginger and vegetable stock (from bouillon mix). To thicken, add the cornflour slurry and stir well.
5. Return the beef or tofu to the pan. Pour over the sauce and cook for 3-4 minutes until coated and the sauce thickens.
6. Mix in the cooked noodles, warm through and serve.

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All of our recipes are articulated alongside the EYA to ensure they are nutritious and healthy to consume.