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.
Serving size
Ingredients
Ingredients
- 2 carrot
-
500g beef mince(british beef mince (10% fat))
- 160g baby spinach
- 3 garlic clove
-
200g brown rice noodles(Brown Rice Flour, Water)
- 3 pak choi
- 4 radish
- 1 tsp allspice
-
1 beef stock cube (Celery)(sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
-
4 tbsp tamari (Soya)(Water, Soybeans, Salt, Spirit Vinegar)
- 4cm fresh ginger
- 4 portobello mushrooms
Allergens
Contains:
Soya
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 574Kcal |
| 451kJ | 2400kJ | |
| Fat | 5.0g | 26g |
| of which saturates | 1.6g | 8.3g |
| Carbohydrates | 9g | 49g |
| of which sugars | 1.6g | 8.7g |
| Protein | 6.8g | 36g |
| Salt | 0.76g | 4.1g |
| Fibre | 1.6g | 8.3g |
High protein
4 of 5 a day
Indonesian-inspired Beef Noodle Soup
Take your street food feast to Indonesia with mee bakso, a beef noodle soup that’s a big bowl of feel-good. You’ll flavour the grass-fed British beef mince with allspice, and stud the soup with ginger, mushrooms and pak choi.
Cooking Instructions
Cooking Instructions
- In a large mixing bowl, combine the beef, allspice, a pinch of sea salt and black pepper. Mix and form into 12 meatballs. Heat a large saucepan or wok with 3 tbsp oil on medium-high heat. Add the meatballs and cook for 4-5 mins, turning frequently, until golden brown.
- Finely chop or grate the garlic and ginger. Thinly slice the mushrooms. Coarsely grate the carrots. Roughly chop the pak choi, keeping the stalks and leaves separate.
- Add the ginger, garlic and mushrooms to the saucepan. Cook for 3 mins, then add the carrots and pak choi stalks. Cook for a further 3 mins, then add the tamari and 600ml hot water. Crumble in the stock cube and stir. Bring to a boil and simmer for 8 mins. Wash the spinach, then add to the pan, along with the pak choi leaves. Simmer for 2-3 mins, until the meatballs are cooked through. Season with sea salt to taste.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the noodles and gently separate with a fork. Boil for 3-4 mins, until cooked. Drain, then rinse under cold water. Trim the radishes and cut into thin strips.
- Remove the meatballs from the pan and serve in bowls, with the noodles. Ladle the remaining soup from the pan into the bowls. Garnish with the radishes.
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