Beef & Curried Egg Noodles
with Veggies & Crispy Shallots
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
250 g
Beef Strips
1 sachet
Crispy Shallots
1 packet
Sweet Chilli Sauce
1 packet
Carrot & Zucchini Mix
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Ginger Paste
1 packet
Coconut Milk
Cooking Steps
• 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. • Meanwhile, cut Japanese tofu into bite-sized chunks.
Custom Recipe: If you've swapped to beef strips, coat with cornflour as above. In a large frying pan, heat a 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.
• 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 spinachis wilted, 1 minute.
Serve beef strips between bowls.
