Protein Swap | Umami Bomb Beef Noodle Bowls
with Roasted Garlic, Miso & Asian Greens
Cooking time
10 minutes
Servings
2/4
Calories
750 /serving
The leading role in these comforting 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 ground beef browned to tenderness.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Asian greens (yu choy or gai lan)
- 14g Honey
- 20g White miso paste
- 30ml Ponzu lime sauce
- 15g Minced roasted garlic
- 225g Fresh Shanghai noodles
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
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
2010 mg
Total Carb
87 g
Sugars
14 g
Protein
40 g
Fibre
7 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; roughly 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!
Summer eats with @LaurentDagenais
For the month of June, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
