Ingredients
- 1beef patty
- 100 gegg noodles
- 100 gcarrots
- 100 gspinach
- 100 mlmilk
- 1 tspolive oil
- ½onion
- 1clove garlic
- to tastesalt
- to tastepepper
16gprotein
24gcarbs
14gfat
≈ 283 kcal each, don't quote us
Method
- Cook the noodles in salted water until just tender, then drain.
- While the noodles cook, crumble the beef patty and sauté it in olive oil over medium heat until browned; set aside.
- In the same pan, sauté onion and garlic until translucent, then add sliced carrots and cook 3 minutes.
- Add spinach and cook until wilted, then pour in the milk, bringing to a gentle simmer.
- Stir in the cooked noodles and the browned beef, mixing everything into a creamy ensemble.
- Season with salt and pepper, spoon into a shallow dish, and let it sit for 2 minutes to let the flavors jam together before serving.
Use whole‑milk for a richer sauce, but low‑fat milk works just as well if you’re watching the line‑up.
Goes rather well with Donning a fedora and snapping fingers to a late‑night jazz club playlist while plating.
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