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Thai bison noodle bowls
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Thai Bison and Vegetable Noodle Bowls

Servings 4

Ingredients

  • 1 Tbsp avocado or coconut oil
  • 1 lb lean ground bison or buffalo
  • 4 cups thinly sliced or finely chopped green cabbage
  • 9 oz roughly chopped cremini mushrooms
  • 1 large carrot peeled and thinly sliced or grated
  • 2 green onions thinly sliced
  • 3 cloves garlic peeled and minced
  • 1/4 cup packed fresh basil torn, more to serve
  • 1/4 cup packed Fresh mint finely chopped
  • 1/4 cup tamari or low-sodium tamari
  • 2 Tbsp unseasoned rice vinegar or lime juice
  • 1 Tbsp fish sauce
  • 1 Tbsp maple syrup
  • 1 Tbsp fresh grated gingerroot
  • 1 tsp toasted sesame oil
  • 4 servings gluten-free ramen or jasmine rice cooked
  • Siracha to serve

Instructions

  • Heat large Dutch oven or pot over medium-high and add oil, followed by bison. Break up bison and continue to cook, stirring often, until browned and cooked through, about 8 minutes. Add cabbage, mushrooms, carrot, onion, garlic, and 2 Tbsp water. Stir and cover, keeping heat at medium-high, for 5 minutes to soften vegetables. Uncover and stir again. Reduce heat to medium and cook uncovered, stirring often, until vegetables are tender, 5 to 8 minutes longer. Stir in basil and mint.
  • In measuring cup or medium bowl, combine 3/4 cup water, tamari, vinegar, fish sauce, maple syrup, ginger, and sesame oil. Add to bison and vegetable mixture and bring to a boil. Reduce heat to low and cover until ready to serve with noodles or rice, additional basil, and sriracha.