• Boil the kettle.
• Trim green beans. Slice green beans into thirds. Cut broccoli (see ingredients) into florets, then roughly chop the stalk. Thinly slice carrot into half-moons. Finely chop onion (see ingredients). Thinly slice fresh chilli (if using). 
• Half-fill a medium saucepan with boiling water. Cook udon noodles in the boiling water over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes. Drain, rinse and set aside. 

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook green beans, broccoli, carrot and onion until tender, 5-6 minutes.
• Add sweet soy seasoning and cook until fragrant, 1 minute. 

• Reduce heat to medium, then add katsu paste, coconut milk, the soy sauce and water and simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add cooked udon noodles and stir to combine. Season with pepper. 

• Divide golden coconut veggie udon noodles between bowls.
• Garnish with chilli, crushed peanuts and tear over coriander to serve. Enjoy!