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. Sprinle over some crushed peanuts to make this dish shine at your table. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Green beans
1 packet
Baby broccoli
0.5 packet
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
0.5 packet
• Boil the kettle. Trim green beans. Slice green beans 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 green beans, 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 udon noodles and stir to combine. Season with pepper.
• Divide golden coconut veggie udon noodles between bowls. • Garnish with crushed peanuts. Tear over coriander (see ingredients). Enjoy!
2308
kJ
Energy (kJ)
33.1
g
Fat
17.5
g
of which saturates
66.6
g
Carbohydrate
18.8
g
of which sugars
21.7
g
Protein
1641
mg
Sodium
