Our latest four-step recipe should come with a disclaimer: 'Highly addictive. Expect requests for seconds.' It requires minimal hands-on time and washing up, too.
Unfortunately, this week's capsicum was in short supply due to harsh weather conditions, so we've replaced it with Asian greens. Don't worry, the recipe will be just as delicious!
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.
beef stock pot
crushed peanuts(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)
Sri Lankan spice blend(ContainsGlutenMay be present Gluten)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
• Boil the kettle. • Thinly slice carrot into sticks. Roughly chop capsicum. Trim green beans, then cut into halves. • Place vermicelli noodles in a large bowl. Add enough boiling water to cover, then set aside.
• While the noodles are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook veggies, tossing, until tender, 4-5 minutes. Add 1/2 the garlic paste and cook until fragrant, 1-2 minutes. Transfer to a bowl. • Return frying pan to a high heat wth a drizzle of olive oil. When oil is hot, cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Transfer to the veggie bowl. Cover to keep warm.
• Drain noodles, then set aside and cover to keep warm. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook Sri-Lankan spice blend and remaining garlic paste, stirring, until fragrant, 1-2 minutes. • Stir in coconut milk, beef stock pot, a pinch of sugar and a drizzle of rice wine vinegar and soy sauce. Add a splash of water, then simmer until slightly reduced, 1-2 minutes. • Remove pan from heat. Return veggies and beef to the pan. Add the noodles, tossing to combine. Season to taste.
• Divide Sri Lankan beef curry noodles between bowls. • Top with crushed peanuts. • Sprinkle with torn coriander to serve.