Thai Coconut Beef Noodles
with Veggies & Lime
The star of this sumptuous noodle number is our Thai red curry paste, which has a mild flavour the whole family will love. A perfect balance of easy and tasty, we reckon you’ll be losing the Thai takeaway’s number once you've tried it.
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.
Ingredients
1
carrot
1 head
broccoli
½
lime
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 packet
beef mince
½ sachet
mild Thai red curry paste
½ tin
coconut milk
Not included in your delivery
olive oil
1 tsp
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Zest the lime to get a good pinch, then cut into wedges.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot and broccoli and cook, tossing, until softened, 5-7 minutes. Transfer to a bowl. Return the pan to a high heat and cook the beef mince, breaking up with a spoon, until browned, 3-4 minutes.
While the veggies are cooking, add the udon noodles to the boiling water and cook, stirring with a fork to separate the noodles, until tender, 2-3 minutes. Drain and refresh under cold water.
Add the lime zest and mild Thai red curry paste (see ingredients) to the frying pan and cook until fragrant, 1 minute. Add the coconut milk (see ingredients), brown sugar and soy sauce and stir to combine. Simmer until thickened slightly, 2 minutes.
Add the drained noodles and cooked veggies to the pan and toss to coat. Cook until warmed through, 2 minutes.
Divide the Thai coconut beef noodles between bowls. Squeeze over lime juice to serve.
