Quick Curried Coconut Beef Noodles
with Asian Greens & Crispy Shallots
- Gluten
- Soy
- Wheat
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.
Ingredients
1
red onion
1
carrot
1 packet
udon noodles
(Contains: Gluten, Wheat;)
1 packet
beef strips
1 packet
Ginger Lemongrass Paste
1 tin
coconut milk
1 packet
beef stock pot
1 packet
crispy shallots
1 packet
Asian greens
1 sachet
Sri Lankan spice blend
(Contains: Gluten, Wheat;)
Not included in your delivery
olive oil
1 drizzle
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• 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.
