Easy Beef Katsu Curry Noodles
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Easy Beef Katsu Curry Noodles

Easy Beef Katsu Curry Noodles

with Veggies & Crushed Peanuts

This katsu curry is brimming with a colourful array of veggies that deserve some recognition - carrot (the kitchen staple), green beans (our fave green friends) and Asian greens (the best leafy veggie on the market). Combine them together with some noodles and beef mince and you've got yourself a dinner winner!

We’ve replaced the crispy shallots in this recipe with crushed peanuts due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Kid Friendly
Over 30g protein
Quick Prep
Super Quick

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time


Serving amount

1 bag

green beans



1 packet

egg noodles

(Contains Egg, Gluten, Wheat;)

1 packet

beef mince

1 packet

garlic paste

1 packet

katsu paste

1 tin

coconut milk

1 packet

crushed peanuts

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

1 bag

Asian greens

Not included in your delivery

olive oil

1.5 tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

brown sugar


Nutritional Values

Energy (kJ)3045 kJ
Fat35.6 g
of which saturates22.1 g
Carbohydrate68.2 g
of which sugars12.5 g
Protein41.2 g
Sodium1840 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan
Medium Pan



• Boil the kettle. • Trim and halve green beans. Roughly chop capsicum and Asian greens. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook green beans and capsicum, tossing, until tender and slightly charred, 4-5 minutes. • Add Asian greens and the soy sauce and cook until wilted, 1-2 minutes. Transfer to a bowl.


• 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.


• Return frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium. Add garlic paste and cook until fragrant, 1 minute. • Add katsu paste, coconut milk and the brown sugar. Stir to combine, and cook until slightly reduced, 1-2 minutes. • Return veggies and noodles to the pan. Toss to combine and season to taste.


• Divide beef katsu curry noodles with veggies between bowls. • Sprinkle with crushed peanuts to serve. Enjoy!