Thai Larb Noodles
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Prep: 15 mins
Cook: 15 mins
Our high welfare lean beef mince is full of authentic spicy Thai flavours in this super quick dinner.
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779 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 garlic cloves
  • 1 chilli
  • A 23g sachet of Thai red curry paste
  • A head of broccoli
  • ½ red cabbage
  • 1 lime
  • A 250g pack of beef mince
  • A 50g sachet of tamari
  • 2 bundles of rice noodles
  • A handful of basil
From your kitchen
  • 1 tbsp + 1 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • A couple of frying pans or woks
Step by step this way
  • 1.

    Peel and crush the garlic. Finely chop the chilli, flicking out the seeds for a milder heat. Mix half the garlic and half the chilli with the Thai curry paste.

  • 2.

    Pull the broccoli into individual florets and then slice thinly. Slice the red cabbage half as finely as possible. Zest the lime. Cut the zested lime into wedges.

  • 3.

    Heat ½ tbsp oil in a wok or frying pan. Tip in the beef and break up with a wooden spoon and cook for 2 mins. Squeeze in the Thai curry paste. Cook for 5-7 mins till the beef is browned and crisp.

  • 4.

    Whilst the beef is cooking, heat ½ tbsp oil in a separate frying pan or wok. Add the broccoli, cabbage, reserved garlic and chilli. Pour in 1 tbsp tamari. Stir-fry for 5 mins until the veg is just cooked.

  • 5.

    Pop the noodles in a pan. Cover with boiling water. Clamp on a lid and leave to cook for 4 mins. Drain. Add 1 tsp olive oil to stop the noodles from sticking. Place the lid back on to keep warm.

  • 6.

    When the beef is browned and beginning to caramelise, pour in 1 tbsp tamari. Allow to bubble for 1 min. Tip in the drained noodles and toss together.

  • 7.

    Stir the lime zest into the veg. Tip the beef larb noodles on to a plate. Tear over the basil leaves and serve with lime wedges and the stir-fried veg.

  • Tip

    Cabbage Patch Pickle
    Finely shred your cabbage half. Simmer 3 tbsp vinegar with a tablespoon of sugar. Add star anise, fennel seeds and black peppercorns. Pour over the cabbage and eat straight away or leave to marinate for two days.

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