BEEF MASSAMAN NOODLE BOWL

This dish may seem to hot to eat during summer, but it has gone down a treat the last few times I have made it for dinner. The second time I used very ripe zucchini and broccoli which gave the dish some vegetable power. I need to again thank Heidi Swanson, a Californian cook and blogger, for this delicious recipe (the combination of flavours in the broth is one of the tastiest fusions of ingredients I have ever had the pleasure of eating). This dish is a cross between a curry and a soup and is a delightfully filling meal. Heidi makes her noodle bowl with tofu, however my fella demanded some meat. Substitute the 500g beef mince for 350g extra-firm tofu, cut into small pieces.

INGREDIENTS

• 1 1/2 tablespoons coconut oil
• 2 large garlic cloves, finely chopped or crushed
• 1/2 large brown or red onion, finely chopped
• 1 tablespoon massaman curry paste
• 270g dried udon noodles
• 500g extra lean beef mince
• 2 medium zucchini, chopped into small cubes
• 1 large head of broccoli, cut into small florets and stalk cut up into small pieces 
• 1 x 400ml tin light coconut milk
• 2 cups gluten-free vegetable stock
• 2 tablespoons gluten-free soy sauce or tamari sauce
• 1 heaped tablespoon ground turmeric
• the juice of 1 large lime 
• 1/2 cup green shallots /green onion, roughly chopped
• 1/2 cup crushed peanuts

COOKING 

1. Heat the oil in a large deep pan over medium heat. Add the garlic, onion and curry paste to the pan and mash the paste until it is evenly combined with the other ingredients. 

2. Meanwhile, cook the noodles according to the package instructions. (Usually this involves one boiling saucepan of water, placing the udon noodles in the pot and stirring occasionally for 5 minutes or until the noodles are soft but not mushy). Remove from heat and drain with a colander or large sieve. 

3. Once the paste has been mashed and the garlic and onion are fragrant add the beef mince.  Stir the mince with a large metal spoon, breaking up any lumps that may occur as the beef cooks. Once the beef is brown and is mixed in with the paste, add the zucchini and broccoli and stir for a few minutes to combine and soften the vegetables slightly. Pour the coconut milk, stock, soy sauce and turmeric into the pan. Bring to a gentle boil, then cover with a lid and simmer for 6-8 minutes or until the broccoli is cooked. 

4. Remove the pan from the heat and pour the beef 'soup' into a large serving bowl. Add the noodles and lime juice and stir well to combine. Serve each noodle bowl topped with green shallots and crushed peanuts. 

Serves / 4

Total Preparation time / 10-15 minutes 

Total Cooking time / 20 minutes 

x Emily