Sticky Chinese-Style Beef Udon Noodles
with Baby Broccoli, Asparagus & Crispy Shallots
Colourful veggies and flavourful beef combine for a fuss-free stir-fry packed with personality. Don't forget a scattering of tasty crispy shallots for that unique crunch!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Garlic
1 sachet
Crispy Shallots
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1 packet
Sweet Chilli Sauce
1 sachet
Sweet Soy Seasoning
1
Asparagus
250 g
Beef Mince
1 packet
Sesame Oil Blend
1
Baby Broccoli
1
Carrot
Utensils
Cooking Steps
• Boil the kettle.
• Finely chop garlic. Thinly slice carrot into half-moons. Trim ends of asparagusand cut into thirds. Trim baby broccoli and chop into thirds.
• In a small bowl, combine sweet chilli 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, gently stirring noodles with a fork to separate until tender, 1-2 minutes.
• Drain, rinse and set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, asparagus and baby broccoli, tossing occasionally, 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 pork, tossing to combine, 1 minute.
TIP: Add a splash of water if the sauce looks too thick.
• Divide sticky Chinese-style beef udon noodles between bowls.
• Top with crispy shallots to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the crispy shallots.
