Express Beef & Coconut Curry Noodles
with Easy-Prep Veg & Sweet Chilli Sauce
It's easy to make a curried noodle dish when you have a can of coconut milk, plus our Japanese curry and ginger pastes handy. Top the saucy noodles with beef that's crisp on the outside and tender on the inside, thanks to a quick cornflour coating.
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
Coconut Milk
1 sachet
one-step coater
(Contains: Gluten, May contain traces of allergens, Soy, Wheat;)
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Ginger Paste
1 packet
Japanese Curry Paste
1 packet
Sweet Chilli Sauce
250 g
Beef Strips
1 packet
Asian Stir-Fry Mix
Utensils
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 Malaysian 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 Asian stir-fry mix until just tender, 2-3 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Stir in Japanese curry paste, coconut milk and the soy sauce until combined and heated through, 2-3 minutes. Season to taste with salt and pepper.
• Add cooked noodles, stirring, until coated, 1 minute.
• Divide coconut curry noodles between bowls. Top with beef strips.
• Drizzle over sweet chilli sauce to serve. Enjoy!
TIP: Keeping a portion for later? See storage and reheating instructions under allergens!
