Katsu Beef & Broccoli Egg Noodles
with Green Beans & Crushed Peanuts
You’ll be off to visit your happy place when you get a taste of this dish. Beef mince is tossed in katsu paste and mellowed out with coconut milk to create a perfectly balanced dish, with egg noodles to help slurp up all that sauce!
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Ingredients
1 packet
green beans
1 packet
Egg Noodles
(Contains Gluten(Wheat), Egg; )
1 packet
beef mince
1 head
broccoli
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
coconut milk
1 packet
Crushed Peanuts
(Contains Peanut; )
1 packet
coriander
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Trim green beans and chop broccoli (including stalk!) into small florets. • Half-fill a medium saucepan with boiling water. Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Cook beef mince, green beans and baby broccoli, breaking up mince with a spoon, until just browned, 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, add the egg noodles and stir to combine. Season with salt and pepper.
• Divide katsu beef and veggie egg noodles between bowls. • Garnish with granulated peanuts. Tear over coriander to serve. Enjoy!