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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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
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.
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.
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.
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,
Divide curry beef noodles between bowls. Sprinkle cilantro and crispy shallots over top. Squeeze a lime wedge over top, if desired.