with Crushed Peanuts & Coriander
Everything is glittering and golden tonight, with ropes of udon noodles coiled in a coconutty broth. It’s brimming with delicious pops of veggies like baby broccoli and carrot. Sprinkle over some peanuts to make this dish shine. *This recipe is under 650kcal per serving.* *We’ve replaced the green beans in this recipe with asparagus due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Asparagus
1 bunch
Baby broccoli
0.5 bunch
Carrot
1
Onion
0.5
Udon noodles
1 packet
Sweet Soy Seasoning
1 sachet
Katsu Paste
1 packet
Coconut milk
1 packet
Soy sauce
1 tsp
Water
0.25 cup
Crushed Peanuts
1 packet
Coriander
1 packet
• Boil the kettle. • Trim ends of asparagus, then slice asparagus and baby broccoli (see ingredients) into thirds. • Thinly slice carrot into half-moons. • Thinly slice onion (see ingredients). • 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.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook asparagus, baby broccoli, carrot and onion until tender, 5-6 minutes. • Add sweet soy seasoning and cook, until fragrant, 1 minute.
• Reduce heat to medium, add katsu paste, coconut milk, the soy sauce and water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then add the cooked udon noodles and stir to combine. Season with pepper.
• Divide golden coconut veggie udon noodles between bowls. • Sprinkle over crushed peanuts and tear over coriander to serve. Enjoy!
2234
kJ
Energy (kJ)
534
kcal
Calories
33.5
g
Fat
17.6
g
of which saturates
62.5
g
Carbohydrate
14.9
g
of which sugars
13.2
g
Dietary Fibre
21.4
g
Protein
1305
mg
Sodium
