Sticky Chinese-Style Beef Noodles
with Asian Greens & Crispy Shallots
Add colourful veggies and beef to a quick noodle stir-fry for maximum flavour. With a scattering of tasty crispy shallots and the addition of oyster sauce to bring the meal together, this dinner is oodles of fun!
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Ingredients
2 clove
garlic
1
carrot
½ head
broccoli
1 packet
Asian Greens
1 sprig
spring onion
1 packet
Plum Sauce
(Contains Soy; )
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
beef mince
1 packet
udon noodles
(Contains Gluten; )
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
sesame oil
(Contains Sesame; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Finely chop garlic. Thinly slice carrot into half-moons. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Roughly chop Asian greens. Thinly slice spring onion. • In a small bowl, combine plum sauce, oyster sauce, the soy sauce, sesame oil and the water. Set aside.
Little cooks: Take the lead by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, broccoli and Asian greens until tender, 5-6 minutes. Transfer to a medium bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic and sweet soy seasoning and cook until fragrant, 1 minute.
• While the beef is cooking, 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. • Reduce the frying pan heat to medium, then add plum-oyster mixture, cooked veggies and noodles to the beef. Stir to combine, 1-2 minutes.
TIP: Add a splash of water if the sauce looks too thick.
• Divide sticky Chinese-style beef noodles between bowls. • Top with spring onion to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the spring onion.
