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: Gluten, Eggs, 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!
