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Quick Sri Lankan Beef Curry Noodles

Quick Sri Lankan Beef Curry Noodles

with Veggies, Peanuts & Coriander

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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!

Tags:QuickNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:GlutenSoyPeanuts

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.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

1 bag

coriander

1 sachet

Sri Lankan spice blend

(ContainsGlutenMay be present Gluten)

Not included in your delivery

olive oil

1 drizzle

rice wine vinegar

1 drizzle

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3095 kJ
Fat35.5 g
of which saturates18.8 g
Carbohydrate62.6 g
of which sugars55.2 g
Protein38.9 g
Sodium1657 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• Divide Sri Lankan beef curry noodles between bowls. • Top with crushed peanuts. • Sprinkle with torn coriander to serve.