Beef & Coconut Curry Noodles

Name: Beef & Coconut Curry Noodles with Easy-Prep Veggies & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 packet egg noodles; 1 packet cornflour; 1 packet beef strips; ¼ tsp salt; 1 bag Carrot & Zucchini Mix; 1 packet ginger paste; 1 packet katsu paste; 1 tin coconut milk; ½ tbs soy sauce; 1 bag baby spinach leaves; 1 packet sweet chilli sauce; 1 packet crispy shallots

with Easy-Prep Veggies & Crispy Shallots

4.5(152)

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Calories

:

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Protein

:

42.2g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Easy Prep

Allergens:

Eggs
Gluten
Wheat
Soy
Gluten
Milk
Peanuts
Sesame
Soy
May contain traces of allergens
Wheat
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Pine Nut
Pistachio
Walnut

It's easy to make a curried noodle dish when you have a can of coconut milk, plus our katsu and ginger pastes handy. Top the saucy noodles with beef strips and you can thank us later.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

egg noodles

(Contains: Eggs, Gluten, Wheat;)

1 packet

cornflour

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 packet

beef strips

1 bag

Carrot & Zucchini Mix

1 packet

ginger paste

1 packet

katsu paste

1 tin

coconut milk

1 bag

baby spinach leaves

1 packet

sweet chilli sauce

1 packet

crispy shallots

Not included in your delivery

olive oil

¼ tsp

salt

½ tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)3167 kJ

Fat29.9 g

of which saturates19.6 g

Carbohydrate86.9 g

of which sugars21.6 g

Protein42.2 g

Sodium1797 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

PDF

1

• Boil the kettle. 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.

2

• In a medium bowl, combine beef strips, cornflour, the salt and a pinch of pepper. • In a large frying pan, heat a generous drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches (this helps the beef stay tender) until browned and cooked through, 1-2 minutes. Transfer to a plate.

3

• Wipe out frying pan, then return pan to high heat with a drizzle of olive oil. Cook carrot & zucchini mix, tossing, until tender, 5-6 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Stir in katsu paste, coconut milk and the soy sauce until combined and heated through, 2-3 minutes. • Add cooked noodles and baby spinach leaves. Cook, stirring, until spinach is wilted, 1 minute.