Sticky Chinese-Style Beef Noodles
with Greens & Crispy Shallots- Wheat
- Gluten
- Molluscs
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Gluten
- Milk
- Sesame
- Wheat
Ingredients
1
Broccoli
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Spring Onion
1
Carrot
2
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Char Siu Paste
(Contains: Soy, May contain traces of allergens, Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Wheat; )
250 g
Beef Mince
Nutrition Values
Cooking Steps
• 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.
