Umami Bomb Beef Noodle Bowls
with Roasted Garlic, Miso & Asian Greens
Cooking time
10 minutes
Servings
2/4
Calories
760 /serving
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.
We will send you:
- 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)
Contains: Sesame • Soy • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Strainer
Salt
Total Fat
28 g
Saturated Fat
8 g
Sodium
1980 mg
Total Carb
85 g
Sugars
13 g
Protein
40 g
Fibre
5 g
Preparation
Boil the noodles & gai lan
- 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.
Cook the beef
- 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.
Combine the noodles
- 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.
Plate your dish
- Divide the noodles between your bowls. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
