25 mins
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 šŸ˜ Packed with Asian Greens, Beans and Carrot from your local Fruit and Veg shop, there’s a lot to love about this dish!


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once again, return the fry pan to a medium-high heat with a drizzle of olive oil. Cook 1 Ā½ tbsp of the Sri Lankan curry powder with the remaining garlic, stirring, until fragrant, around 1-2 mins.
  6. 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.
  7. Reduce heat to low. Return the veggies and beef to the pan. Add the noodles, tossing to combine. Stir fry for 1 Ā½ mins, then season to taste.
  8. To serve, divide the Sri Lankan beef curry noodles into four serving bowls. Top with crushed peanuts and fresh coriander if desired.

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