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Thai Coconut Beef Noodles

Thai Coconut Beef Noodles

with Veggies & Lime

Family Friendly
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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.

Tags:Kid Friendly
Allergens:GlutenSoy

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1 head

broccoli

½

lime

1 packet

udon noodles

(ContainsGluten)

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

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3865 kJ
Fat49.1 g
of which saturates29.6 g
Carbohydrate50.5 g
of which sugars15.6 g
Dietary Fibre0 g
Protein51.5 g
Cholesterol0 mg
Sodium1760 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

Add the drained noodles and cooked veggies to the pan and toss to coat. Cook until warmed through, 2 minutes.

6

Divide the Thai coconut beef noodles between bowls. Squeeze over lime juice to serve.