Golden Coconut Veggie Udon Noodles

Name: Golden Coconut Veggie Udon Noodles with Crushed Peanuts & Coriander
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Red Onion; 1 sachet Coriander; 1 Courgette; 1 Baby Broccoli; 1 packet Katsu Paste; 1 packet Udon Noodles; 1 Carrot; 1 packet Sweet Soy Seasoning; 1 packet Crushed Peanuts; 1 packet Coconut Milk

with Crushed Peanuts & Coriander

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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!

Tags:

Plant Based

•Veggie

Allergens:

Wheat

•Gluten

•Soy

•Peanuts

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 sachet

Coriander

Courgette

Baby Broccoli

1 packet

Katsu Paste

(May be present: Sesame, Soy, Eggs, Fish, Milk. )

1 packet

Udon Noodles

(Contains: Wheat, Gluten; )

Carrot

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

Nutrition Values

Calories390 kcal

Energy (kJ)1630 kJ

Fat25.5 g

of which saturates16.6 g

Carbohydrate54.3 g

of which sugars17.7 g

Dietary Fibre17.9 g

Protein15.1 g

Cholesterol0 mg

Sodium1650 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.

Utensils

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

• 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.