25 mins
4
All Year
Looking for a dinner recipe that is easy and requires minimal washing up? We’ve got you! Meet our Sri Lankan Beef Curry Noodles 😍 Packed with Asian Greens, Beans and Carrot from your local Fruit and Veg shop, there’s a lot to love about this dish!
Ingredients
- SRI LANKAN CURRY POWDER
- 2 tbsp coriander seeds
- 1 ½ tbsp cumin seeds
- 1 tbsp black peppercorns
- ½ tbsp black mustard seeds
- 1 tbsp cloves
- 1 tbsp cardamom seeds
- ½ tbsp fennel seeds
- ½ tsp nigella seeds
- 1 tsp cinnamon
- 1 tsp turmeric
- STIR FRY
- 2 carrots, thinly sliced
- 250g green beans, ends trimmed and cut in half
- 4 garlic cloves, minced
- 2 bunches bok choy
- 400g beef mince
- 200ml coconut milk
- 2 beef stock cubes
- 2 tbsp water
- 350g fresh hokkien noodles
- 1 tsp olive oil
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- Coriander, to serve
- Crushed peanuts, to serve
Method
- To prepare the Sri Lankan curry powder, place a dry pan over a medium heat. Once warm, dry roast all the spices except for the cinnamon and turmeric. Roast for 3-4 mins, stirring constantly until the spices begin to brown. Note: The spices will burn if left unattended.
- Once done, remove spices from pan and allow them to cool. Finally, place all spices this time including the turmeric and cinnamon, into a mortar and pestle and grind into a fine powder.
- Heat a drizzle of olive oil in a large fry pan over a medium-high heat. Cook the veggies, tossing, until tender, around 4-5 mins. Add half of the garlic and cook until fragrant, around 1-2 mins. Transfer the garlicky veggies to a bowl and cover to keep warm.
- Return the fry pan to a high heat with a drizzle of olive oil. When oil is hot, cook the beef mince until brown, breaking it up as you go with a spoon, around 3-4 mins. Transfer cooked mince to the bowl with the veggies.
- Once again, return the fry pan to a medium-high heat with a drizzle of olive oil. Cook 1 ½ tbsp of the Sri Lankan curry powder with the remaining garlic, stirring, until fragrant, around 1-2 mins.
- Next, stir in the coconut milk, beef stock cubes, a pinch of sugar (if desired) and the rice wine vinegar and soy sauce. Add 2 tbsp water, then simmer until slightly reduced, around 1-2 mins.
- Reduce heat to low. Return the veggies and beef to the pan. Add the noodles, tossing to combine. Stir fry for 1 ½ mins, then season to taste.
- To serve, divide the Sri Lankan beef curry noodles into four serving bowls. Top with crushed peanuts and fresh coriander if desired.