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Quick wok of noodles and beef with vegetables and sesame seeds

A fresh and flavorful Asian stir-fry combining Japanese noodles, ground beef, and crunchy vegetables in just 15 minutes. Perfect for a quick dinner, it features a hint of teriyaki sauce and the crunch of sesame seeds.

• Servings: 2
• Cook: 15 min

Ingredients

• 200 g chow mein noodle
• 250 g ground beef
• 75 g teriyaki sauce
• 1 unit carrot, grated
• 1 unit zucchini, sliced into 0.5–1 cm half-moons
• 8 g white sesame seed
• 15 ml olive oil
• 1 g salt
• 0.5 g black pepper

Instructions

1. Grate the carrot. Trim the ends of the zucchini, cut it in half lengthwise, and slice into 0.5–1 cm half-moons. In a pot with a lid, bring plenty of water with a pinch of salt to a boil.
2. In a frying pan, heat a drizzle of oil over medium heat. Sauté the zucchini for 3–4 minutes, stirring, until golden. Season with salt and pepper to taste, then remove from the pan and set aside. When the water boils, cook the noodles for 2 minutes, stirring to separate them, then drain.
3. Reheat a drizzle of oil in the pan over medium heat. Add the ground beef and grated carrot and cook for 4–5 minutes, breaking up the meat with a spatula, until browned. Season with salt and pepper to taste. Stir in the teriyaki sauce and a splash of water and cook for 2 more minutes, stirring until the sauce thickens.
4. Add the cooked noodles and reserved zucchini to the pan with the beef and sauce. Mix well, taste, and adjust salt and pepper as needed. Serve on plates and sprinkle with sesame seeds to taste.

Nutrition (per serving)

• Calories: 886 kcal
• Protein: 38 g
• Carbohydrates: 77 g
• Fat: 49 g
• Fiber: 9 g