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@bobbykob: Lightweight, not bulky and it’s warm! #tiktokshopfalldealsforyou #tiktokshopstockup #tiktokshopcreatorpicks #tiktokmademebuyit #camo

Bobbykob
Bobbykob
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Thursday 15 October 2026 10:30:00 GMT
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5030 NOODLES | THAI BEEF DRUNKEN NOODLES AD One of the all time greatest noodle dishes and you can pick up all these amazing ingredients from @Waitrose & Partners INGREDIENTS FOR 1 100g Waitrose Rice Noodles 200g Waitrose No. 1 Centre Cut Fillet Steak 1 Waitrose Echalion Shallot 3 Cooks Ingredients Mixed Thai Chillies 20g Cooks Ingredients Thai Basil 1 tbsp Grass-Fed Beef Tallow or neutral oil 2 Dutchy Organic Salad Onions 150g Tenderstem Broccoli Sauce 1 tbsp Cooks Ingredients Nam Pla Fish Sauce 1 tbsp Waitrose Oyster Sauce 1 tbsp Waitrose Dark Soy Sauce 1 tbsp Waitrose Light Soy Sauce 1 tbsp Waitrose Fairtrade Golden Caster Sugar METHOD Cover the rice noodles in boiling water and leave to soak for 5 minutes before rinsing under cold water. Drain and set aside. Thinly slice the steak, against the grain, and slice the white onion. Separate the leaves from the stems of the chard, roughly chopping the leaves and finely slicing the stems. Mince the chillies and garlic. For the sauce, mix the fish sauce, oyster sauce, soy sauce, dark soy sauce and sugar and set aside. Set a late wok over a high heat, once hot, add the beef tallow. Working in batches, not to overcrowd the pan, add the sliced beef and cook for 2-3 minutes until slightly browned. Remove from the pan, leaving the fat behind, and add the chilli and garlic and cook for a few minutes before adding the onion and the stems of the rainbow chard. Once softened slightly, add the beef back into the pan with the noodles, greens and sauce. 

Stir-fry over a high heat until everything is combined and toss through the basil leaves. Loosen with a little water if necessary and enjoy. #HomeOfFoodLovers #5030
5030 NOODLES | THAI BEEF DRUNKEN NOODLES AD One of the all time greatest noodle dishes and you can pick up all these amazing ingredients from @Waitrose & Partners INGREDIENTS FOR 1 100g Waitrose Rice Noodles 200g Waitrose No. 1 Centre Cut Fillet Steak 1 Waitrose Echalion Shallot 3 Cooks Ingredients Mixed Thai Chillies 20g Cooks Ingredients Thai Basil 1 tbsp Grass-Fed Beef Tallow or neutral oil 2 Dutchy Organic Salad Onions 150g Tenderstem Broccoli Sauce 1 tbsp Cooks Ingredients Nam Pla Fish Sauce 1 tbsp Waitrose Oyster Sauce 1 tbsp Waitrose Dark Soy Sauce 1 tbsp Waitrose Light Soy Sauce 1 tbsp Waitrose Fairtrade Golden Caster Sugar METHOD Cover the rice noodles in boiling water and leave to soak for 5 minutes before rinsing under cold water. Drain and set aside. Thinly slice the steak, against the grain, and slice the white onion. Separate the leaves from the stems of the chard, roughly chopping the leaves and finely slicing the stems. Mince the chillies and garlic. For the sauce, mix the fish sauce, oyster sauce, soy sauce, dark soy sauce and sugar and set aside. Set a late wok over a high heat, once hot, add the beef tallow. Working in batches, not to overcrowd the pan, add the sliced beef and cook for 2-3 minutes until slightly browned. Remove from the pan, leaving the fat behind, and add the chilli and garlic and cook for a few minutes before adding the onion and the stems of the rainbow chard. Once softened slightly, add the beef back into the pan with the noodles, greens and sauce. 

Stir-fry over a high heat until everything is combined and toss through the basil leaves. Loosen with a little water if necessary and enjoy. #HomeOfFoodLovers #5030
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