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 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Slice courgette into half-moons. Slice baby broccoli (see ingredients) into
thirds. Thinly slice carrot into half-moons.
• Finely chop onion (see ingredients).
• 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 courgette, baby broccoli, carrot and onion 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, the
soy sauce and water and simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add cooked udon noodles and stir to combine. Season with pepper.
• Divide golden coconut veggie udon noodles between bowls. Garnish with
crushed peanuts and tear over coriander to serve. Enjoy!
