Char Siu Beef Meatballs & Noodle Bowl
with Spinach & Crispy Shallots
A noodle bowl is the tastiest and homiest dinner that not only is quick and easy but also brimming with flavour. This one is no different, loaded with our favourite veggies and char siu beef meatballs. Have your chopsticks at the ready, because this one will be slurped down as soon as it is plated up!
Unfortunately, this week’s crispy shallots were in short supply, so we’ve replaced them with crushed peanuts. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
The quantities provided above are averages only.
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
zucchini
1 packet
beef mince
½ packet
Ginger Lemongrass Paste
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 packet
char siu paste
(Contains Soy;)
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 bag
baby spinach leaves
1 packet
crispy shallots
Not included in your delivery
olive oil
½ tbs
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice carrot and zucchini into half-moons. • In a medium bowl, combine beef mince, ginger lemongrass paste (see ingredients), fine breadcrumbs and a good pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.
TIP: The ginger lemongrass paste helps to bind the meatballs!
• Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• Meanwhile, in a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook carrot and zucchini until tender, 4-5 minutes. Season. • Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
TIP: For best results, drain the oil from the pan before cooking the sauce.
• To pan with meatballs, add noodles, veggies, char siu paste, oyster sauce, the vinegar, soy sauce and a splash of water, stirring to combine, 1 minute. • Remove from heat, and stir in baby spinach leaves, until combined.
• Divide char siu beef meatballs, noodles and veggies between bowls. • Sprinkle over crispy shallots to serve. Enjoy!