Sticky Chinese-Style Beef Noodles
with Greens & Crispy Shallots
- Gluten
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
Ingredients
1 packet
Green Beans
2
Garlic
1 sachet
Crispy Shallots
1 packet
Udon Noodles
(Contains: Gluten, Wheat)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Wheat, Sesame, Soy)
250 g
Beef Mince
1 packet
Sesame Oil Blend
(Contains: Sesame)
1 packet
Plum Sauce
(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Baby Broccoli
1
Carrot
Cooking Steps
• Boil the kettle. • Finely chop garlic. Thinly slice carrot into half-moons. • Trim green beans and cut into thirds. Trim baby broccoli and chop into thirds. • In a small bowl, combine plum sauce, the soy sauce, sesame oil blend (see ingredients) and the water. Little cooks: Take the lead by combining the sauces!
• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 1-2 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, green beans and baby broccoli until tender, 5-6 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Stir in garlic and sweet soy seasoning until fragrant, 1 minute. • Add sauce mixture, cooked veggies and noodles to the beef, tossing to combine, 1 minute.
• Divide sticky Chinese-style beef noodles between bowls. • Top with crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crispy shallots.
