Golden Coconut Veggie 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!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ packet
green beans
½ bunch
baby broccoli
1
carrot
½
Onion
1 packet
udon noodles
(Contains: Gluten(Wheat); )
1 sachet
Sweet Soy Seasoning
(Contains: Gluten(Wheat), Soy; )
1 packet
Katsu Paste
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
coconut milk
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Sesame, Soy, Almond, Wheat, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Soy, Gluten; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Trim and halve green beans (see ingredients). • Slice 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, 3-4 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 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 the cooked udon noodles and stir to combine. Season with pepper.
• Divide golden coconut veggie udon noodles between bowls. • Sprinkle over crushed peanuts and tear over coriander to serve. Enjoy!
