Quick Beef Katsu Curry Noodles
with Veggies & Crispy Shallots
- Gluten
- Soy
- Eggs
- Wheat
- Milk
- May contain traces of allergens
Did somebody say noodle night? This katsu curry is brimming with a colourful array of veggies that deserve some recognition - carrot (the kitchen staple), green beans (our fave green friends) and Asian greens (the best leafy veggie on the market). Combine them together with some noodles and beef mince and you've got yourself a dinner winner!
Ingredients
1
carrot
1 bag
green beans
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
beef mince
1 packet
garlic paste
1 packet
katsu paste
1 tin
coconut milk
1 packet
crispy shallots
1 bag
Asian greens
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy)
20 g
butter
(Contains: Milk)
1 pinch
brown sugar
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. Trim and halve green beans. Roughly chop Asian greens. • Heat a large frying pan over a high heat with a drizzle of olive oil. Cook carrot and green beans, until tender and slightly charred, 4-5 minutes. • Add Asian greens and the soy sauce and cook until wilted, 1-2 minutes. Transfer to a bowl.
• Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Return frying pan to a high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium. Add garlic paste and cook until fragrant, 1 minute. • Add katsu paste, the butter, coconut milk and a pinch of brown sugar. Stir to combine, and cook until slightly reduced, 1-2 minutes. • Add veggies and noodles. Toss to combine.
• Divide beef katsu curry noodles with veggies between bowls. • Top with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The katsu curry sauce was a highlight for many, delivering creamy, comforting flavour with a mild Japanese twist. Some found it bland or too rich, and suggested adding extra soy sauce, a squeeze of lime, or fresh coriander to balance the creaminess.
- Ease of prep: Most found this a genuinely quick and easy weeknight cook, with simple steps that even kids and beginners could follow confidently.
- Suggestions: Several reviewers recommended draining excess fat from the beef mince before adding the sauce, and some preferred beef strips over mince for a less gritty texture. A few suggested using less coconut milk or adding chilli for more curry depth, while others found halving the katsu paste kept the flavour from becoming overpowering.
- Leftovers: Opinions were mixed — some loved the leftovers and found the flavours improved, while others felt the noodles became gluggy and the dish was best enjoyed fresh.
- Portions: Most found the dish generous and filling, with several noting it stretched comfortably to four serves.
- Noodles: Egg noodles were strongly preferred by reviewers who received vermicelli as a substitute, as the thinner noodles were found to go mushy and affect the overall texture.
