Quick Sri Lankan Beef Curry Noodles
with Veggies, Peanuts & Coriander
- Gluten
- Soy
- Peanuts
- Wheat
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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!
Ingredients
1
carrot
1 bunch
Asian greens
1 bag
green beans
1 packet
vermicelli noodles
1 packet
garlic paste
1 packet
beef mince
1 tin
coconut milk
1 packet
beef stock pot
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 bag
coriander
1 sachet
Sri Lankan spice blend
(Contains: Gluten, Wheat)
Not included in your delivery
olive oil
1 drizzle
rice wine vinegar
1 drizzle
soy sauce
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it bland, with some suggesting extra garlic, herbs, or chilli to boost the taste. A few enjoyed the aromatic spices.
- Ease of prep: Customers appreciated how quick and easy it was to make, with minimal hands-on time and washing up required.
- Suggestions: Several recommended using beef strips instead of mince, and thicker noodles like hokkien or udon rather than vermicelli.
- Leftovers: Some noted it reheated well the next day, while others found the noodles became soggy when stored.
- Portions: Many felt there were too many noodles compared to the meat and vegetables, overwhelming the other flavours.
