Umami Bomb Beef Noodle Bowls
with Roasted Garlic, Miso & Asian Greens
760 cals
10 mins
Description
The leading role in these comfort bowls goes to the umami-bomb sauce built from roasted garlic, miso and honey. It clings to springy fresh Shanghai noodles and tender-crisp Asian greens, as they’re woven with plentiful browned ground beef.
Contains:
Sesame • Soy • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground beef
340g Asian greens (yu choy or gai lan)
225g Fresh Shanghai noodles
14g Honey
15g Minced roasted garlic
30ml Ponzu lime sauce
20g White miso paste
12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Nutrition
Total fat | 28g |
Saturated Fat | 8g |
Sodium | 1980mg |
Total carbs | 85g |
Sugar | 13g |
Protein | 40g |
Fibres | 5g |
Recipe Instructions
- Bring a medium pot of salted water to a boil.
- Remove the bottom inch of the gai lan stems; chop the leaves and stems.
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- In the last 3 min., add the gai lan.
- Drain and toss with a drizzle of oil to prevent sticking.
- Meanwhile, in a large, high-sided pan, heat a generous drizzle of oil on medium-high.
- Add the beef*; season with the spices.
- Cook, breaking up the meat, 5 to 7 min., until browned and cooked through.
- Ground pork: same instruction as above.
- In a small bowl, make the sauce by combining the miso, honey, ponzu, garlic and ½ cup water (double for 4 portions).
- Reduce the pan of beef to medium.
- Add the sauce, noodles and gai lan.
- Cook, scraping up any browned bits, 2 to 4 min., until the noodles and beef are coated.
- Divide the noodles between your bowls. Bon appétit!