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Curry Beef Noodles
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Curry Beef Noodles

Curry Beef Noodles

with Coconut and Crispy Shallots

Khao Soi meets chow mein and slow-roasted pulled beef for a Thai-inspired dinner that's ready in 20 min! Creamy coconut broth, bright lime, fresh cilantro and crispy shallots top this delicious noodle dish!

Tags:
Quick
Allergens:
Soy
Wheat
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Shredded Beef

(Contains Soy)

200 g

Chow Mein Noodles

(Contains Wheat)

165 mL

Coconut Milk

1 unit

Lime

7 g

Cilantro

160 g

Sweet Bell Pepper

56 g

Onion, chopped

4 tbsp

Mild Curry Paste

1 tbsp

Indian Spice Blend

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tsp

Oil*

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Nutrition Values

Calories1040 kcal
Fat60 g
Saturated Fat33 g
Carbohydrate77 g
Sugar9 g
Dietary Fiber5 g
Protein46 g
Cholesterol130 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Cups
Measuring Spoons
Zester
Large Non-Stick Pan

Instructions

Cook noodles
1

Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat. Add 2 tsp oil (dbl for 4 ppl), then gently toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside

Prep
2

While noodles cook, core, then cut pepper into 1/2-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

Cook veggies
3

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then peppers and onions. Cook, stirring often, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.

Heat beef and start curry
4

Add beef to the pan. Cook, breaking up beef into smaller shreds, until combined with veggies and warmed through, 3-4 min.** Add curry paste, lime zest, Indian Spice Mix, coconut milk and 2/3 cup water (1 for 4 ppl) to the pan. Cook, stirring often until curry thickens slightly, 3-4 min.

Finish curry
5

Add soy sauce, noodles and 1/2 tbsp lime juice (dbl for 4 ppl) to the pan with curry. Season with salt and pepper. Remove pan from the heat. Stir to combine,

Finish and serve
6

Divide curry beef noodles between bowls. Sprinkle cilantro and crispy shallots over top. Squeeze a lime wedge over top, if desired.