Quick Asian Beef & Veggie Udon Noodles
with Chilli Fried Egg & Crispy Shallots
We’re having oodles of fun with these udon noodles especially when you crack into that eye and let it soak into the beef and veggies. We can’t get enough of it!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
udon noodles
(Contains Gluten; )
1
carrot
1 packet
oyster sauce
(Contains Mollusc; )
1 packet
sweet chilli sauce
1 sachet
Chicken-Style Stock Powder
1 packet
beef mince
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 pinch
chilli flakes
1 packet
Crispy Shallots
1 bunch(es)
Asian Greens
Not included in your delivery
1
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
vinegar (rice wine or white wine)
¼ cup
water
2
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. 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, roughly chop Asian greens. Thinly slice carrot into half-moons. • In a small bowl, combine oyster sauce, sweet chilli sauce, chicken-style stock powder, the soy sauce, vinegar and the water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add carrot, tossing, until tender, 4-5 minutes. • Add Asian greens and ginger paste, tossing, until fragrant and the greens have wilted, 2-3 minute. • Add cooked noodles and soy sauce mixture, tossing, until combined, 1 minute. Season with pepper. Remove from heat and set aside. • Heat a medium frying pan over high heat with a drizzle of olive oil. When oil is hot, crack the eggs into the pan and sprinkle over a pinch of chilli flakes (if using). Cook until egg whites are firm and yolks are cooked to liking, 2-3 minutes.
• Divide Asian beef and veggie udon noodles between bowls. • Top with a chilli-fried egg and sprinkle with crispy shallots to serve. Enjoy!