Speedy Sesame Beef Udon Bowl with Pak Choy and Cashews
Sitting down to a steaming bowl of delicious beefy noodles is just the ticket. This recipe is quick and easy to prepare and on the table in under 30 minutes featuring delicious chewy udon noodles with seasonal greens, oyster-soy sauce and crunchy cashews to top it off.
Number of servings
Ingredients
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250g Beef Mince
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180g Udon Noodles (dry)
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6 Tbsp Oyster/Soy Sauce/Brown Sugar
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1 Tsp Sesame Oil
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2 Pak Choy
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1 Spring Onion
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2 Tbsp Cashew Nut Pieces
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1 Carrot
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Wok
Pot
Small Pan
1 Cook Udon
Bring a medium pot of water to boil. Add the udon noodles and cook for 4-5 minutes until tender. Once tender, drain and set aside.
2 Prepare Ingredients
Slice spring onion. Finely slice carrot. Cut pak choy into 3cm pieces. Mix together the brown sauce packet and sesame oil.
Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.
3 Toast Cashew Nuts
Heat a small pan over medium heat and add the cashew nuts. Toast for 2-3 minutes until golden.
Tip! Keep the cashews moving in the pan to avoid burning them.
4 Make Stir Fry
Heat frypan or wok over high heat. Add a drizzle of oil and cook the beef mince for 3-4 minutes breaking it up with a spoon. Add the pak choy and carrot and stir fry a further minute. Add the noodles and sauce and cook for a further few minutes until sauce clings to the noodles. Stir through half of the spring onions.
Tip! If the noodles have stuck together a rinse under warm water will loosen them.
5 You Plate It
Divide amongst bowls and garnish with the remaining spring onion and cashews.
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