Quick Coconut Katsu Pork & Udon Noodles
with Veggies & Crispy Shallots
You’ll be off to visit your happy place when you get a taste of this dish. Pork mince is tossed in katsu paste and mellowed out with coconut milk to create a perfectly balanced dish, with udon noodles to help slurp up all that sauce!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
green beans
½ bunch
baby broccoli
1 packet
udon noodles
(Contains Gluten; )
1 packet
pork mince
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
light coconut milk
1 packet
Crispy Shallots
½ packet
coriander
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
2 tbs
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Trim green beans and baby broccoli (see ingredients) and slice into thirds. • 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, heat a large frying pan over high heat with a drizzle of olive oil. • Cook pork mince, green beans and baby broccoli, breaking up mince with a spoon, until just browned, 5-6 minutes. • Add sweet soy seasoning and cook, until fragrant, 1 minute.
• Reduce heat to medium, add katsu paste, light coconut milk, the soy sauce and water. Simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, add the udon noodles and stir to combine. Season with pepper.
• Divide katsu pork and veggie udon noodles between bowls. • Garnish with crispy shallots. Tear over coriander (see ingredients) to serve. Enjoy!