Sticky Beef Mince & Udon Noodle Stir-Fry
with Asian Greens & Crushed Peanuts
A stir-fry sauce can do no wrong, in fact it’s perfection when cooked with beef mince, creating lovely sticky flavours. There are veggies and fragrant garlic rice to absorb all the leftover sauce. It’s too good to miss!
We’ve replaced the jasmine rice in this recipe with udon noodles due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2
Asian Greens
1
carrot
½
Onion
1 packet
beef mince
½ sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 sachet
Asian Stir-Fry Sauce
(Contains Soy, Gluten(Wheat); May be present Egg, Fish, Milk, Sesame, Almond. )
1 sachet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
20 g
plant-based butter
1.25 cup
water
1 tsp
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over a 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. Thinly slice onion (see ingredients). Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion until tender, 4-5 minutes. • Add Asian greens and cook until just wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add sweet soy seasoning (see ingredients) and garlic and cook, stirring until fragrant, 1 minute. • Reduce heat to low, then add cooked veggies, noodles, Asian stir-fry sauce, the vinegar and a splash of water. Cook, stirring, until slightly reduced and sticky, 1-2 minutes.
• Divide sticky beef mince and udon noodle stir-fry between bowls. • Garnish with crushed peanuts to serve. Enjoy!