BEEF AND PEANUT WHOLEWHEAT NOODLES
Bring home the best of meat and noodles. Try my deliciously easy-peasy recipe with beef and peanut wholewheat noodles!
Teenage Tastebuds
If you are a parent, you have probably encountered the ever-evolving tastes of a picky teenager. They can be a culinary enigma, with preferences that change as frequently as the weather. As a food blogger and mother, I often find myself on a mission to create dishes that will capture my teenager’s elusive culinary affection. Let me share the story of a dish that came to my rescue, inspired by the pages of my French magazine and a hungry, ravenous teenager.
A Dash of Inspiration
French magazines have long been a wellspring of culinary inspiration for me. Their pages teem with elegant recipes and enticing flavors that I often recreate in my own kitchen. However, when it comes to satisfying the ever-changing cravings of a teenager, a touch of inventiveness is necessary.
In my household, it is my teenage son who reigns as the ultimate picky eater. His tastes fluctuate more than the stock market, and what he adores one week may become his culinary arch-nemesis the next. It is a challenge familiar to many parents, but it is also an opportunity to get creative in the kitchen.
Beef and Peanut Wholewheat Noodles
One day, with my teenage son’s stomach growling like a hungry bear, I embarked on a quest to find something that would appease his voracious appetite. That is when I stumbled upon a recipe that would prove to be a game-changer : Beef and peanut wholewheat noodles.
The Perfect Pairing
To complement this noodle dish, I turned to a red wine from my so missed Languedoc-Roussillon region : a Coteaux de Vérargues.
Deep Ruby Hue
Coteaux de Vérargues proudly belongs to the fourth largest wine appellation in France. The wine Vérargues is renowned for its deep ruby color, a visual that hints at the richness within. A sip reveals a full-bodied taste.
The wine unfolds with notes of red fruit, a delicate herbal touch, and a subtle embrace of spices. The wine shines brightest when served between 16 and 17°C.
Ancient Beginnings
The wine culture of Languedoc-Roussillon stretches back an astonishing 2600 years, to the founding of Massalia in the 6th century BC by Phocaeans. During this epoch, wine was not merely a beverage but an integral part of domestic life, a commodity of commerce, and a symbol of civilization.
Simplicity and succulence
In the glass of Coteaux de Vérargues, you sip a story of tradition, innovation, and the timeless pleasure of raising a glass in celebration of life’s most cherished moments.
So, if you find yourself facing the same delightful challenge at home, this pasta feast with beef, peanut and wholewheat noodles could be your saving grace.
Meat lovers, rejoice
For the meat lover in you, you may wish to discover some new recipes:
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it.
Happy cooking and bonne dégustation!
Sixtine ;)
BEEF AND PEANUT WHOLEWHEAT NOODLES
Ingredients
- 400 g beef minced
- 3 cm ginger freshly grated
- 50 g spring onions chopped
- 2 garlic cloves crushed
- 3 tbsp soy sauce
- 3 tbsp peanut butter crunchy
- 200 g whole wheat noodles
- 5 cl cooking water
- neutral oil
Instructions
- In a pan, sizzle the ginger with the spring onions and garlic in a little bit of oil for a few minutes.
- Add the meat with the soy sauce and peanut butter and cook for a further 10 minutes.
- Meanwhile, cook the noodles in a large volume of boiling water for 4 minutes.
- Add the cooking water to the pan. Stir well. Drain the noodles.
- Spoon the noodles between 4 plates.
- Top with the meat preparation and serve!
Notes
Nouilles complètes au bœuf et cacahouètes
400 g de bœuf haché
3 cm de gingembre frais haché
50 g d’oignons grelots émincés
2 gousses d’ail écrasées
3 cuil. à soupe de sauce soja
3 cuil. à soupe de beurre de cacahouètes crunchy
200 g de nouilles complètes
5 cl d’eau de cuisson
Huile neutre
Dans une poêle, faites revenir le gingembre avec les oignons et l’ail dans un petit peu d’huile pendant quelques minutes.
Ajoutez la viande avec la sauce soja et le beurre de cacahouètes et poursuivez la cuisson 8 minutes.
Pendant ce temps, cuisez les nouilles dans un grand volume d’eau bouillante pendant 4 minutes.
Ajoutez l’eau de cuisson dans la poêle et remuez bien.
Égouttez les nouilles et partagez-les dans 4 assiettes.
Déposez la viande par-dessus et servez !
