Easy Coconutty Beef Noodles

Name: Easy Coconutty Beef Noodles with Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Crispy Shallots; 250 g Beef Strips; 1 Baby Broccoli; 1 Red Onion; 1 packet Udon Noodles; 1 packet Ginger Paste; 1 Carrot; 1 packet Oyster Sauce; 1 Asian Greens; 1 packet Coconut Milk

with Crispy Shallots

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Allergens:

Wheat

•Gluten

•Molluscs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

250 g

Beef Strips

Baby Broccoli

Red Onion

1 packet

Udon Noodles

(Contains: Wheat, Gluten; )

1 packet

Ginger Paste

Carrot

1 packet

Oyster Sauce

(Contains: Molluscs; )

Asian Greens

1 packet

Coconut Milk

Nutrition Values

Calories515 kcal

Energy (kJ)2160 kJ

Fat27.2 g

of which saturates20.2 g

Carbohydrate56.2 g

of which sugars15.7 g

Dietary Fibre14.8 g

Protein41.5 g

Cholesterol49.2 mg

Sodium1180 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

(SUBBED FRESH GINGER WITH GINGER PASTE) Boil a kettle of water. Roughly chop the red onion and Asian greens. Trim the baby broccoli and cut in half. Grate the ginger. Thinly slice the carrot into rounds. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, carrot and baby broccoli, tossing, until tender, 5-6 minutes. Add the Asian greens and a drizzle of soy sauce and cook, tossing, until wilted, 1 minute. Transfer to a bowl.

While the veggies are cooking, add the udon noodles to a medium bowl. Add enough boiling water to cover the noodles, then set aside until tender, 2-3 minutes. Stir occasionally with a fork to separate. Drain.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips in batches, tossing, until browned, 1-2 minutes. Reduce the heat to medium. Return all the beef to the pan, add the ginger and cook until fragrant, 1 minute. Reduce the heat to medium. Add the coconut cream, oyster sauce, brown sugar and a drizzle of soy sauce (for the beef) and stir to combine. Add the noodles and veggies, then toss to combine and season to taste.

Divide the coconut and lemongrass beef noodles between bowls. Top with the crispy shallots. Enjoy!

NOTE for PU: this recipe was scheduled in W37, then replaced. PU images probably have been shot? Noticeable change was we added baby broccoli