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.
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 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
Cooking Steps
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.