Quick Korean Beef Stir-Fry Noodles
with Asian Veggies, Fried Egg & Peanuts
Sometimes you can’t go past the classics, like this Korean-style beef stir-fry. It feels like a bibimbap that we all know and love, except with a little twist of swapping rice for udon noodles. Add some colourful veggies, a fried egg and peanuts and it'll start tasting like a takeaway delight, but with the satisfaction of making it yourself!
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 bag
green beans
1
carrot
½
lemon
1 packet
beef mince
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
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
Asian Greens
1 packet
udon noodles
(Contains Gluten; )
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains Sesame; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
2
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Boil a kettle of water. • Trim and halve green beans (see ingredients). Roughly chop Asian greens. Thinly slice carrot. Halve lemon. • Place udon noodles in a medium heatproof bowl. Add enough boiling water to cover noodles, then set aside until tender, 2-3 minutes. Stir with a fork to separate. Drain.
• Heat a large frying pan over a high heat with a drizzle of olive oil. • Cook beef mince, green beans and carrot, breaking mince up with a spoon, until browned and tender, 4-5 minutes. Add Asian greens and garlic paste and cook until fragrant, 1-2 minutes. • Reduce heat to medium. Add noodles, Korean stir-fry sauce, sesame oil, soy sauce, a squeeze of lemon juice and a splash of water and cook, stirring, until heated through, 1-2 minutes. Season to taste.
• While beef and veggies are cooking, heat a small frying pan over a medium-high heat with a drizzle of olive oil. • Crack eggs into pan and cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
• Divide Korean beef stir-fry noodles between bowls. • Top with fried egg. Sprinkle with crushed peanuts. Serve with any remaining lemon wedges.