Serving size

1 person 2 people 4 people

Ingredients

2 garlic clove
1 tbsp cornflour
240g green beans
2 pepper
4cm fresh ginger
25g honey
1 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
4 tbsp teriyaki sauce (Soya)

(Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
2 aubergine
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
600g beef strips
200g wide brown rice noodles

(brown rice flour (84%), water)

Allergens

Contains: Soya

Nutritional Information

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Ready in 20 High protein 1/3 daily fibre New

Sticky Teriyaki Beef Noodles with Miso Aubergine

Prep time: 0 mins

Total time: 0 mins

Cuisine: Asian

Food group: Beef

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Dice the aubergine into 1cm chunks Add the aubergine to the foil-lined tray, then toss with 2 tsp olive oil and a pinch of salt. Grill for 8 mins
In the small bowl, combine the honey, grated ginger, miso and 2 tsp oil. Trim the broccoli. Finely slice the peppers After 8 mins, spoon the glaze over the aubergine. Add the broccoli and peppers to the tray and drizzle with 1 tsp olive oil. Grill for another 8-10 mins, until the veg is soft and golden
Heat the large frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the beef and cook for 4 mins, Add the teriyaki sauce and cook for 3 mins Mix the cornflour and juice from half the lime. Pour over the beef, along with 100ml water (50ml for 1 person). Simmer for 4-5 mins, until the sauce is thick and glossy
Stir the sticky glazed aubergine and veg into the noodles Top with the teriyaki beef