Beef & Wonton Noodle Stir-Fry
with Snow Peas & Peanuts
Ingredients
- 10 oz Ground Beef
- 2 Pasture-Raised Eggs
- 6 oz Asparagus
- 6 oz Wonton Noodles
- 4 oz Snow Peas
- 2 cloves Garlic
- 2 Scallions
- 1 Tbsp Sesame Oil
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sambal Oelek
- 3 Tbsps Sweet Chili Sauce
- 2 Tbsps Soy Glaze
- 3 Tbsps Roasted Peanuts
From your pantry:
Instructions
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Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise (removing the tough strings if desired). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
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Cook the noodles
Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.
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Cook the beef & peas
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently, breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Carefully drain off and discard any excess oil. Using a spoon, move the beef to one side of the pan. Add the halved peas, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables are slightly softened and the beef is cooked through. Turn off the heat.
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Finish the stir-fry & serve your dish
Add the sauce and cooked beef and peas to the pot of cooked noodles. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Protein Variations
Vegetarian
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Prepare the ingredients and make the sauce as directed in Step 1
Prepare the ingredients and make the sauce as directed in Step 1. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact).
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If you chose Vegetarian
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved peas and asparagus pieces in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.
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If you chose Vegetarian
Add the sauce and cooked vegetables to the pot of cooked noodles. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry topped with the cooked eggs. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!
Contains: Wheat, Milk, Peanuts, Soy, Tree Nuts, Sesame
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