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
1 packet
udon noodles
(Contains Gluten; )
1 packet
beef mince
½ packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
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. )
½
lemon
1 head
Asian Greens
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 the kettle. • Trim and halve green beans (see ingredients). Roughly chop Asian greens. Thinly slice carrot. Cut lemon into wedges. • Half-fill a medium saucepan with boiling water. Cook udon noodles in boiling water over a high heat until tender, 3-4 minutes. • In 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 a high heat. Cook beef mince, green beans and carrot, breaking the mince up with a spoon, until browned and tender, 4-5 minutes. • Meanwhile, combine the cornflour (see ingredients), Korean stir-fry sauce and a splash of water in a small bowl. Set aside. • Add Asian greens and garlic paste to frying pan with beef and cook until fragrant, 1-2 minutes. • Reduce the heat to medium, then add noodles, the sesame oil, soy sauce, stir-fry sauce mixture and a squeeze of lemon juice and cook, stirring, until heated through, 1-2 minutes. Season to taste.
TIP: Add a splash of water if the noodles are looking a little dry
• Meanwhile, heat a small frying pan over a medium-high heat with a drizzle of olive oil. • Crack eggs into the pan and cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes.
TIP: This will give a soft yolk, fry for 6-7 minutes to get a hard yolk
• Divide Korean beef stir-fry noodles between bowls. • Top with egg. Sprinkle over crushed peanuts. • Serve with any remaining lemon wedges.