Easy Coconut & Lemongrass Beef Noodles
with Crispy Shallots
- Gluten
- Soy
- Gluten(Wheat)
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
The star of this sumptuous noodle number is our Sri Lankan spice blend; it's fused with creamy coconut milk and ginger lemongrass paste to give it a mild, yet tangy flavour that everyone will enjoy. A perfect balance of easy and tasty, we reckon you’ll be losing the local takeaway joint's number the moment you've tried it.
Ingredients
1
onion
1
carrot
1 packet
beef strips
1 packet
Ginger & Lemongrass Paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
1 tin
coconut milk
1 sachet
beef-style stock powder
1 packet
Crispy Shallots
1 packet
Asian Greens
1 packet
udon noodles
(Contains: Gluten(Wheat); )
1 sachet
Sri Lankan spice blend
Not included in your delivery
olive oil
1 drizzle
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Boil a kettle of water. Roughly chop the red onion and Asian greens. Thinly slice the carrot into rounds. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, tossing, until tender, 4-6 minutes. Add the Asian greens and a drizzle of soy sauce and cook, tossing, until wilted, 1 minute. Transfer to a bowl.
While the veggies are cooking, add the udon noodles to a medium bowl. Add enough boiling water to cover the noodles, then set aside until tender, 2-3 minutes. Stir with a fork to separate. Drain.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, tossing, until browned, 1-2 minutes. Reduce the heat to medium, then add the Sri Lankan spice blend and gingerlemongrass paste and cook, tossing, until fragrant, 1 minute. Add the coconut milk and beef-style stock powder, then stir to combine and simmer until slightly reduced, 1 minute. Add the noodles and veggies, then toss to combine and season to taste.
Divide the coconut and lemongrass beef noodles between bowls. Top with the crispy shallots.
