with Veggies & Herbs
Time to get saucy tonight with a stir-fry. Not only is this beef udon bowl chock-full of colour, flavour and texture, it comes together in four simple steps, so you'll be slurping away in no time. *This recipe is under 650kcal per serving.* *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Garlic
2 clove
Carrot
1
Char siu paste
0.5 packet
Teriyaki sauce
0.5 packet
Soy sauce
1 tbs
Vinegar
drizzle
Udon noodles
1 packet
Beef strips
1 packet
Sweet Soy Seasoning
1 sachet
Shredded Cabbage Mix
1 bag
Ginger paste
1 packet
Coriander
0.5 bag
• Boil the kettle. Finely chop garlic. Thinly slice carrot into rounds. • In a small bowl, combine char siu paste (see ingredients), teriyaki sauce (see ingredients), the soy sauce, vinegar and a dash of water. Set aside. Little cooks: Take charge by combining the sauces!
• Half-fill a medium saucepan with boiling water. Cook udon noodles over 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.
• Discard any liquid from beef strips packaging. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Add sweet soy seasoning, shredded cabbage mix, carrot, garlic and ginger paste and cook until tender and fragrant, 3-4 minutes. • Add cooked udon noodles and char siu sauce mixture and cook, tossing, until thickened, 1-2 minutes.
• Divide char siu beef strips and udon noodles between bowls. • Tear over coriander to serve. Enjoy!
2505
kJ
Energy (kJ)
11.6
g
Fat
4.1
g
of which saturates
75
g
Carbohydrate
34.2
g
of which sugars
41.9
g
Protein
3634
mg
Sodium
