Quick Curried Coconut Beef Noodles
with Asian Greens & Crispy Shallots
The star of this sumptuous noodle number is our ginger lemongrass paste, which has a zingy flavour everyone will love. A perfect balance of easy and tasty, we reckon you’ll be losing the takeaway’s number once you've tried it.
Always refer to the product label for the most accurate ingredient and allergen information.
1
red onion
1
carrot
1 packet
udon noodles
(ContainsGluten)1 packet
beef strips
1 packet
ginger lemongrass paste
1 tin
coconut milk
1 packet
beef stock pot
1 packet
crispy shallots
(ContainsGluten)1 packet
Asian greens
1 sachet
Sri Lankan spice blend
(May be present Gluten)Not included in your delivery
olive oil
1 drizzle
soy sauce
(ContainsGluten, Soy)
• Boil a kettle of water. Roughly chop red onion and Asian greens. Thinly slice carrot into rounds. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook carrot and onion, tossing, until tender, 4-6 minutes. Add Asian greens and a drizzle of soy sauce and cook, tossing, until wilted, 1 minute. Transfer to a bowl.
• Meanwhile, add udon noodles to a medium bowl. • Add enough boiling water to cover the noodles, then set aside until tender, 2-3 minutes. • Stir with a fork to separate the noodles. Drain.
• Return the frying pan to a high heat with a drizzle of olive oil. • Cook beef strips until golden, 1-2 minutes (cook in batches if your pan is getting crowded). Reduce the heat to medium. • Add Sri Lankan spice blend and ginger lemongrass paste to the beef and cook, tossing, until fragrant, 1 minute. • Add coconut milk and beef stock pot, then stir to combine and simmer until slightly reduced, 1 minute.
• Add veggies and drained noodles to the frying pan, then toss to combine and season to taste. • Divide the curried coconut beef noodles with Asian greens between bowls. • Top with the crispy shallots.