Protein Boost | 10-Minute Spicy Beef & Udon Noodles
with Broccoli & Brussels Sprouts
Cooking time
10 minutes
Servings
2/4
Calories
890 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. Follow the minute-by-minute countdown from stovetop to tabletop. Quickly cooked to tenderness, udon noodles are the ultimate in thick, snappy and pleasantly chewy to the bite. They undulate through this beefy dish, absorbing a coating of rich cashew butter and rice vinegar spiked with spicy gochujang paste for heat. Toss them with sautéed broccoli and Brussels sprouts, use freshly chopped cilantro and crunchy cashew bits for a garnish, and let yourself go nuts.
We will send you:
- 250g Ground beef
- 100g Shaved Brussels sprouts
- 300g Broccoli florets
- 1 Bunch of cilantro
- 30ml Rice vinegar
- 15ml Gochujang
- 25g Roasted cashews
- 30g Cashew butter
- 225g Fresh udon noodles
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Sesame, Soy, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
Salt & pepper (S&P)
Medium pan
Total Fat
37 g
Saturated Fat
10 g
Sodium
1810 mg
Total Carb
96 g
Sugars
15 g
Protein
48 g
Fibre
8 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 6 to 8 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Sauté the vegetables
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the broccoli (halve if large) and sauté, 5 to 7 min., until beginning to brown. Add the Brussels sprouts and 2 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with the spices and S&P.
Mise en place
Meanwhile, roughly chop the cashews. Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. In a small bowl, make the sauce by combining the gochujang (add ½ for medium spicy), vinegar, cashew butter, 3 tbsp water (double for 4 portions) and S&P.
Cook the beef
In a medium pan, heat a drizzle of oil on medium-high. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Combine the noodles
To the pan of vegetables, add the noodles, beef, sauce, chopped cilantro and 2 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until combined and warmed through.
Plate your dish
Divide the noodles between your bowls. Garnish with the cashews and remaining cilantro. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
