Thai Coconut Beef & Udon Noodles
with Broccoli & Mint
The star of this sumptuous noodle number is our Thai red curry paste, which has a mild flavour the whole family will love. A perfect balance of easy and tasty, we reckon you’ll be losing the Thai takeaway’s number once you've tried it.
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Ingredients
1 unit
carrot
1 unit
broccoli
1 unit
capsicum
2 leaves
makrut lime leaves
1 unit
lemon
1 bunch
mint
1 packet
udon noodles
(Contains Gluten; )
1 packet
beef mince
1 packet
Thai Red Curry Paste
(Contains Soy; May be present Peanut. )
1 tin
Coconut Cream
Not included in your delivery
olive oil
2.5 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Roughly chop the capsicum. Destem the makrut lime leaves and very finely chop. Slice the lemon into wedges. Pick and thinly slice the mint leaves.
Add the udon noodles to the saucepan of boiling water and cook until nearly tender, 5 minutes. Add the broccoli and cook until just tender, 3 minutes. Drain and refresh under cold water.
In a large frying pan, heat a small drizzle of olive oil over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the carrot and capsicum and cook, tossing, until softened, 4-5 minutes.
Add the makrut lime and mild Thai red curry paste to the frying pan and cook until fragrant, 1 minute. Add the coconut cream and soy sauce and stir to combine. Simmer until thickened slightly, 2 minutes.
Add the drained noodles and broccoli to the frying pan and toss to coat. Cook until warmed through, 2 minutes.
Divide the Thai beef noodles between bowls and garnish with the mint. Squeeze over the lemon wedges to serve.