Save this recipe in a special place, Chef, because this is your new secret weapon for dinner after a loooong day. Treat yourself to dainty but delicious vermicelli noodles, which have soaked up an umami-rich UCOOK Asian sauce. Served with charred corn, browned beef strips, crunchy peanuts & pickled peppers.
Vermicelli Beef Noodles
Vermicelli Beef Noodles
with UCOOK Asian sauce & spring onions
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Corn
- Free-Range Beef Strips
- Peanuts
- Pickled Peppers
- Rice Vermicelli Noodles
- Spring Onion
- Spring Onions
- UCOOK Asian Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
NOW, FOR THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ON TO THE Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
START THE Corn & SPRING ONIONS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites. Pour in the Asian sauce and simmer until warmed through, 2-3 minutes. Add the Beef strips, mix to combine, and season.
YES, YOU’RE DONE!
Bowl up the noodles. Top with the Asian Beef. Scatter over the Peanuts and the drained peppers, and garnish with the spring onion greens.
NOW, FOR THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ON TO THE Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
START THE Corn & SPRING ONIONS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites. Pour in the Asian sauce and simmer until warmed through, 2-3 minutes. Add the Beef strips, mix to combine, and season.
YES, YOU’RE DONE!
Bowl up the noodles. Top with the Asian Beef. Scatter over the Peanuts and the drained peppers, and garnish with the spring onion greens.
NOW, FOR THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ON TO THE Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
START THE Corn & SPRING ONIONS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites. Pour in the Asian sauce and simmer until warmed through, 3-4 minutes. Add the Beef strips, mix to combine, and season.
YES, YOU’RE DONE!
Bowl up the noodles. Top with the Asian Beef. Scatter over the Peanuts and the drained peppers, and garnish with the spring onion greens.
NOW, FOR THE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
ON TO THE Beef
Place a pan over medium-high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
START THE Corn & SPRING ONIONS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites. Pour in the Asian sauce and simmer until warmed through, 3-4 minutes. Add the Beef strips, mix to combine, and season.
YES, YOU’RE DONE!
Bowl up the noodles. Top with the Asian Beef. Scatter over the Peanuts and the drained peppers, and garnish with the spring onion greens.
Frequently Asked Questions
What is the preparation time for Vermicelli Beef Noodles?
The preparation time for Vermicelli Beef Noodles with UCOOK Asian sauce & spring onions is between 15 and 20 minutes.
What is the total time required to make Vermicelli Beef Noodles with UCOOK Asian sauce & spring onions?
The total time required to make Vermicelli Beef Noodles with UCOOK Asian sauce & spring onions is between 20 and 25 minutes.
How many servings does Vermicelli Beef Noodles provide?
4 servings
What are the main ingredients in Vermicelli Beef Noodles?
Beef, Corn, Free-Range Beef Strips, Peanuts, Pickled Peppers, Rice Vermicelli Noodles, Spring Onion, Spring Onions, UCOOK Asian Sauce
What is the nutritional information of Vermicelli Beef Noodles?
Calories: 611, Carbs: 67 grams, Fat: grams, Protein: 45.7 grams, Sugar: 13 grams, Salt: 958 grams
How do I prepare Vermicelli Beef Noodles?
YES, YOU’RE DONE!: Bowl up the noodles. Top with the Asian beef. Scatter over the peanuts and the drained peppers, and garnish with the spring onion greens. START THE CORN & SPRING ONIONS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the spring onion whites. Pour in the Asian sauce and simmer until warmed through, 2-3 minutes. Add the beef strips, mix to combine, and season. ON TO THE BEEF: Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. NOW, FOR THE NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Vermicelli Beef Noodles?
Beef, Corn, Free-Range Beef Strips, Peanuts, Pickled Peppers, Rice Vermicelli Noodles, Spring Onion, Spring Onions, UCOOK Asian Sauce
How many calories does Vermicelli Beef Noodles have?
611 calories
How much fat content does Vermicelli Beef Noodles have?
grams
Woolies Products in this dish
