While we were moving to Berlin I tried a HelloFresh-box for the first time in my life. I’ve been aware of the concept for a while now (a box with recipe charts and all the ingredients to make them, all delivered at home), but I’d never tried it before. Being an impulsive cook, our menu largely depends on my mood and whatever’s in the fridge, rather than on an elaborate preparation. :-p
But during the move the fridge was empty and we didn’t have any time for grocery shopping. On those busy days the HelloFresh-box was heaven-sent. I didn’t have to worry about what to whip up or what to put on the shopping list. In other words, I could focus on unpacking.
I shared my HelloFresh experience on Instagram and asked you whether or not you’d like me to remake a recipe on Singlemade. The loud ‘yes’ couldn’t be ignored, so here we go! 🙂
I chose the Vietnamese beef with udon noodles, bell peppers and beans. It was the first time I ever made udon noodles and they’ve managed to stake out a permanent spot in our larder. 🙂
I hardly had to modify the recipe to Singlemadeify it: lime instead of lemongrass (because it’s hard to find) and more veggies and less dirty dishes :-p.
Udon noodles à la HelloFresh
Bring a cooking pot of water to a boil or use an electric kettle. Lay the udon noodles in a bowl and add a pinch of salt. We’ll cook the noodles later by letting them soak in hot water.
Prepare the vegetables. Cut the bell pepper into strips. Dice the beans into noodle-recipe-size*. Dice the chives finely. Peel the cloves of garlic, cut them lengthwise and remove the germ. Halve the lime. Cut the chili pepper into fine rings (if you want).
Cut the steaks into strips. Heat the wok pan over a high heat with a generous dash of oil. If you like a bit of a crust, stir a spoonful of flour under the meat. Add the meat as soon as the pan is hot. Leave to fry without stirring for about 3 minutes.
While the meat fries, pour the boiling water over the noodles and leave them to cook.
Stir the meat over and leave to fry some more without stirring. In the meantime add the white of the chives and press the garlic over the meat.
Stir and add the bell pepper, the beans, 2 tablespoons of soy sauce and 3 tablespoons of water. Leave to fry for about 3 minutes. In the meantime, strain the udon noodles.
Add the noodles to the veggies. Squeeze the juice of half a lemon over the wok. Stir and season to taste with pepper and salt.
Add the green of the chives and, optionally, the chili pepper.
*I like my beans al dente, so I intentionally didn’t pre-cook them. If you like your veggies soft just nuke them in the microwave oven in a bowl covered with a suitable plastic foil for about 4 minutes on the highest setting.
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Caroline liked but next time she’ll pre-cook the beans. Her Tip: try adding ketjap to the sauce!
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Have fun cooking and… bon appétit! 🙂