Golden Coconut Veggie & Pork Udon Noodles
with Crushed Peanuts & Coriander
Everything is glittering and golden tonight, with ropes of udon noodles coiled in a coconutty broth. It’s brimming with delicious pops of veggies like baby broccoli and carrot. All you need is a sprinkle of peanuts to make this dish shine!
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
½ packet
green beans
½ bunch
baby broccoli
1
carrot
½
Onion
1
udon noodles
(Contains Gluten(Wheat); )
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
coconut milk
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
coriander
1 packet
pork mince
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Trim green beans. Slice green beans and baby broccoli (see ingredients) into thirds. Thinly slice carrot into half-moons. Thinly slice onion (see ingredients). • 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.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook green beans, baby broccoli, carrot and onion until tender, 5-6 minutes. • Add sweet soy seasoning and cook, until fragrant, 1 minute.
• Reduce heat to medium, add katsu paste, coconut milk, the soy sauce and water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then add cooked pork mince and udon noodles and stir to combine. Season with pepper.
• Divide golden coconut veggie and pork udon noodles between bowls. • Garnish with crushed peanuts. Tear over coriander. Enjoy!