Easy Double 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!
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.
Ingredients
1 bag
green beans
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
2 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
capsicum
1 bag
Asian greens
Not included in your delivery
olive oil
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• 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!