Golden Coconut & Mushroom Udon Noodle Curry

Name: Golden Coconut & Mushroom Udon Noodle Curry with Green Veg, Crushed Peanuts & Coriander
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Red Onion; 1 sachet Coriander; 1 packet Green beans; 1 Baby Broccoli; 1 packet Japanese Curry Paste; 1 packet Udon Noodles; 1 packet Sweet Soy Seasoning; 1 packet Crushed Peanuts; 1 packet Coconut Milk; 1 packet Button Mushrooms; 1 Lime; 1 drizzle olive oil; 1 tsp soy sauce; ¼ cup water

with Green Veg, Crushed Peanuts & Coriander

4.5(5)

Recipe Development TeamUpdated on June 02, 2026

Get tasty recipes from just $6 per serving

Calories

405 kcal

Protein

14.4g protein

Total

25 minutes

Difficulty

Easy

Plant Based

Allergens:

Wheat
Gluten
Soy
Peanuts
Wheat
Cashew
Fish
Gluten
Eggs
Sesame
Milk
Soy
Almond
May contain traces of allergens
Macadamia
Pine nut
Brazil nut
Walnut
Pecan
Hazelnut
Pistachio

Everything is glittering and golden tonight, with ropes of udon noodles coiled in a coconutty Japanese curry broth. It’s brimming with delicious pops of veggies like baby broccoli and mushrooms. All you need is a sprinkle of peanuts to make this dish shine!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Red Onion

1 sachet

Coriander

1 packet

Green beans

Baby Broccoli

1 packet

Japanese Curry Paste

(Contains: Wheat, Gluten, Soy May be present: Wheat, Cashew, Fish, Gluten, Eggs, Sesame, Milk, Soy, Almond)

1 packet

Udon Noodles

(Contains: Wheat, Gluten)

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy)

1 packet

Crushed Peanuts

(Contains: Peanuts May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)

1 packet

Coconut Milk

1 packet

Button Mushrooms

Lime

Not included in your delivery

1 drizzle

olive oil

1 tsp

soy sauce

(Contains: Soy May be present: Gluten)

¼ cup

water

Nutrition

Energy (kJ)1690 kJ

Calories405 kcal

Fat27.3 g

of which saturates17.1 g

Carbohydrate50.1 g

of which sugars14.6 g

Dietary Fibre16.6 g

Protein14.4 g

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.

You will need

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

• Boil the kettle.
• Trim green beans.
• Slice green beans and baby broccoli (see ingredients) into thirds.
• Thinly slice button mushrooms.
• Finely chop onion (see ingredients).
• Slice lime into wedges.
• Half-fill a medium saucepan with boiling water. Cook udon noodles over
medium-high heat, gently stirring with a fork to separate, until tender,
1-2 minutes. Drain, rinse and set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook mushrooms until just tender, 2-3 minutes.
• Add green beans, baby broccoli and onion and cook until tender, 5-6 minutes.
• Add sweet soy seasoning and cook until fragrant, 1 minute.

• Reduce heat to medium, then add Japanese curry paste, coconut milk, a
squeeze of lime juice, the soy sauce and water and simmer, until slightly
reduced, 2-3 minutes.
• Remove pan from heat, then add cooked noodles and stir to combine.
Season to taste with pepper.

• Divide golden coconut and mushroom udon noodle curry between bowls.
• Sprinkle with crushed peanuts and tear over coriander.
• Serve with any remaining lime wedges. Enjoy!