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Thai Coconut Beef & Udon Noodles

Thai Coconut Beef & Udon Noodles

with Broccoli & Mint

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The star of this sumptuous noodle number is our Thai red curry paste, which has a mild flavour the whole family will love. A perfect balance of easy and tasty, we reckon you’ll be losing the Thai takeaway’s number once you've tried it.

Allergens:GlutenSoy

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

carrot

1 unit

broccoli

1 unit

capsicum

2 leaves

makrut lime leaves

1 unit

lemon

1 bunch

mint

1 packet

udon noodles

(ContainsGluten)

1 packet

beef mince

1 packet

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 tin

coconut cream

Not included in your delivery

olive oil

2.5 tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3260 kJ
Fat39.7 g
of which saturates30 g
Carbohydrate62 g
of which sugars11 g
Dietary Fibre0 g
Protein38.9 g
Cholesterol0 mg
Sodium2950 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Roughly chop the capsicum. Destem the makrut lime leaves and very finely chop. Slice the lemon into wedges. Pick and thinly slice the mint leaves.

2

Add the udon noodles to the saucepan of boiling water and cook until nearly tender, 5 minutes. Add the broccoli and cook until just tender, 3 minutes. Drain and refresh under cold water.

3

In a large frying pan, heat a small drizzle of olive oil over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the carrot and capsicum and cook, tossing, until softened, 4-5 minutes.

4

Add the makrut lime and mild Thai red curry paste to the frying pan and cook until fragrant, 1 minute. Add the coconut cream and soy sauce and stir to combine. Simmer until thickened slightly, 2 minutes.

5

Add the drained noodles and broccoli to the frying pan and toss to coat. Cook until warmed through, 2 minutes.

6

Divide the Thai beef noodles between bowls and garnish with the mint. Squeeze over the lemon wedges to serve.