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Our Asian-style noodles are tossed with crisp veggies and sliced beef, then finished with roasted peanuts for a crunchy contrast. A combination of orange marmalade and sambal oelek—a type of Indonesian chile paste—adds citrusy heat and depth of flavor to this quick-cooking dish.
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Heat a large pot of salted water to boiling on high. Cut the green beans into 1-inch pieces. Roughly chop the peanuts. In a bowl, combine the orange marmalade, soy glaze, vinegar, sesame oil, 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
Pat the beef dry with paper towels and place in a bowl. Season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of coated beef sizzles immediately when added, add the beef in an even layer (tapping off any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until browned. Add the cabbage and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the cabbage is slightly softened and the beef is cooked through. Turn off the heat.
While the beef cooks, to the pot of boiling water, add the green bean pieces and noodles (stirring gently to separate). Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
To the pot of cooked green beans and noodles, add the cooked beef and cabbage and sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. Turn off the heat. Serve the finished noodles garnished with the chopped peanuts. Enjoy!
Tips from Home Chefs