Easy Double Beef Katsu Curry Noodles
with Veggies & Crushed Peanuts
- Gluten
- Soy
- Eggs
- Wheat
- Peanuts
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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!
Ingredients
1 bag
green beans
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat;)
2 packet
beef mince
1 packet
garlic paste
1 packet
katsu paste
1 tin
coconut milk
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1
capsicum
1 bag
Asian greens
Not included in your delivery
olive oil
1.5 tbs
soy sauce
(Contains: Gluten, Soy;)
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. • Trim and halve green beans. Roughly chop capsicum and Asian greens. • Heat a large frying pan over a high heat with a drizzle of olive oil. Cook green beans and capsicum, 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 the frying pan to high heat. Cook beef mince (no need for oil!), breaking up with a spoon, in batches, 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich, delicious taste, though some found it too coconutty or mild. Adding chilli boosted the spice for those who wanted more kick.
- Ease of prep: Quick and simple to prepare, making it great for cooking with kids. Some found it a bit messy while cooking.
- Suggestions: Try using beef strips instead of mince for better texture. Add colourful capsicum (red or yellow) to enhance visual appeal and flavour.
- Portions: Generous servings, with some reporting enough for three meals. A few felt there were too many noodles compared to veggies and sauce.
- Variations: Some successfully added diced chicken for extra protein. Consider using hokkien noodles for a different texture.
