Golden Coconut Veggie & Beef Udon Noodles
with Crushed Peanuts & Coriander
Everything is glittering and golden tonight, with ropes of udon noodles coiled in a coconutty broth. It’s brimming with delicious pops of veggies like baby broccoli and carrot. All you need is a sprinkle of peanuts to make this dish shine and we’ve got that too!
We’ve replaced the green beans in this recipe with courgette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
1
Red Onion
1 sachet
Coriander
1
Courgette
1
Baby Broccoli
1 packet
Katsu Paste
(May be present: Sesame, Soy, Eggs, Fish, Milk. )
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Carrot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Sesame, Soy, Milk, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Cashew, Wheat, Hazelnut, Pistachio. )
1 packet
Coconut Milk
250 g
Beef Mince
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Trim green beans. Slice green beans and baby broccoli (see ingredients) into thirds. Thinly slice carrot into half-moons. Thinly slice onion (see ingredients). • Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 1-2 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook green beans, baby broccoli, carrot and onion until tender, 5-6 minutes. • Add sweet soy seasoning and cook, until fragrant, 1 minute.
• Reduce heat to medium, add katsu paste, coconut milk, the soy sauce and water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then add cooked beef and udon noodles and stir to combine. Season with pepper.
• Divide golden coconut veggie and beef udon noodles between bowls. • Garnish with crushed peanuts. Tear over coriander. Enjoy!
