Beef & Curried Egg Noodles
with Veggies & Crispy Shallots
- Celery
- Mustard
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
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
Japanese Curry Paste
(Contains: Celery, Mustard)
250 g
Beef Strips
1 sachet
Crispy Shallots
1 packet
Baby Spinach Leaves
1 packet
Sweet Chilli Sauce
1
Zucchini
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
Ginger Paste
1 packet
Coconut Milk
1
Carrot
Cooking Steps
-----------CCM TEXT-------------- • 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, slice carrot and zucchini into half-moons.
If you've swapped to beef strips, combine beef strips with cornflour, the salt and a pinch of pepper in a medium bowl. In a large frying pan, heat a generous drizzle of olive oil over high heat. When oil is hot, shake excess flour off beef strips and cook, tossing, in batches, until browned and cooked through, 1-2 minutes. Transfer to a paper towel-lined plate.
-----------CCM TEXT-------------- • In a medium bowl, combine beef strips, cornflour and a pinch of salt and pepper. • In a large frying pan, heat a generous drizzle of olive oil over high heat. When oil is hot, shake excess flour off beef strips and cook, tossing, in batches, until browned, and cooked through 1-2 minutes. • Transfer beef to a paper towel-lined plate. Cover to keep warm.
• Return frying pan to medium-high heat. Cook carrot and zucchini, stirring, until tender, 4-5 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Stir in katsu paste, coconut milk, sweet chilli sauce, the soy sauce and a splash of water, until combined and heated through. • Add cooked noodles and baby spinach leaves. Cook, stirring, until spinach is wilted, 1 minute.
Divide curried egg noodles and beef strips between bowls.
-----------CCM TEXT-------------- • Divide curried egg noodles and beef strips between bowls. • Sprinkle with crispy shallots to serve. Enjoy!
