Beef Noodle Bowls
Beef Noodle Bowls with
Dinosaur Kale and Mushrooms
2 SERVINGS
30–40 MINUTES
INGREDIENTS 1/2 6 4 1 1/4 1 12 3 2 1 8
pound cremini mushrooms ounces dinosaur kale scallions clove garlic ounce ginger tablespoon sesame oil, divided ounces ground beef packets hoisin sauce tablespoons soy sauce packet Sriracha hot sauce ounces long life noodles
YOU’LL NEED kosher salt black pepper 12" large pot with lid 12" large high-sided pan
1. Prepare ingredients
2. Sauté aromatics
3. Sauté vegetables
Bring a large, covered pot of water to a boil over high heat (see recipe tip). Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice (see recipe tip). Rinse kale, stack leaves, and slice or tear into bite-size pieces, discarding long stems. Rinse scallions, trim and discard roots, and thinly slice. Mince garlic. Trim and discard skin of ginger and mince.
Heat half of sesame oil in a large high-sided pan over medium-high heat. When oil is shimmering, add garlic and ginger and sauté, stirring, until fragrant, about 1 minute.
Add mushrooms to pan with aromatics, still over medium-high heat, and cook until beginning to brown, about 2 minutes. Add kale and scallions and season with 1/8 teaspoon salt and pepper as desired. Sauté, stirring occasionally, until vegetables have softened, about 3 minutes more. Transfer to a plate and set aside.
4. Brown beef
5. Cook long life noodles
6. Plate beef noodle bowls
Pat beef dry with paper towel. Wipe pan from vegetables clean and add remaining sesame oil over medium-high heat. When oil is shimmering, add beef. Season with ¼ teaspoon salt and cook, breaking up, until beef is browned, 3–5 minutes. Add hoisin, soy sauce, and Sriracha (skip or use half for less heat). Cook, stirring, until sauce is bubbling and beef is fully coated, about 1 minute more. Remove pan from heat and set aside until Step 6.
While beef browns, over a clean, dry surface, use your hands to gently separate long life noodles (see recipe tip). Uncover pot of boiling water and season generously with salt. Add long life noodles and cook, stirring occasionally to prevent sticking, until al dente, 2–3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.
Add long life noodles and sautéed vegetables to pan with beef over medium heat. Cook, stirring, until fully combined and warmed through, about 1 minute. Remove pan from heat, taste, and add salt as desired. Divide between serving bowls and dig in!
More info on dietary restrictions at plated.me/allergens.
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RECIPE TIPS Be sure to read through the entire recipe before you begin cooking. Covering the water will help it boil faster and prevent it from evaporating. Wiping mushrooms clean instead of rinsing prevents them from absorbing water. They won’t brown well if they’re too wet. If some noodles are gummy and stubbornly stuck together, feel free to remove and discard them. USDA recommends cooking ground beef to 160°F.
GET IN TOUCH [email protected] | 855-525-2399
SO, WHAT ’S THE STORY?
Nothing warms the soul like a steaming, spicy-sweet bowl of noodles. This veggie-forward version is made with Chinese long life noodles, which are said to signify longevity—but whether it’s the noods or not, this highly slurpable dish will give. you. life.
Dinosaur Kale and Mushrooms
2 SERVINGS
30–40 MINUTES
INGREDIENTS 1/2 6 4 1 1/4 1 12 3 2 1 8
pound cremini mushrooms ounces dinosaur kale scallions clove garlic ounce ginger tablespoon sesame oil, divided ounces ground beef packets hoisin sauce tablespoons soy sauce packet Sriracha hot sauce ounces long life noodles
YOU’LL NEED kosher salt black pepper 12" large pot with lid 12" large high-sided pan
1. Prepare ingredients
2. Sauté aromatics
3. Sauté vegetables
Bring a large, covered pot of water to a boil over high heat (see recipe tip). Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice (see recipe tip). Rinse kale, stack leaves, and slice or tear into bite-size pieces, discarding long stems. Rinse scallions, trim and discard roots, and thinly slice. Mince garlic. Trim and discard skin of ginger and mince.
Heat half of sesame oil in a large high-sided pan over medium-high heat. When oil is shimmering, add garlic and ginger and sauté, stirring, until fragrant, about 1 minute.
Add mushrooms to pan with aromatics, still over medium-high heat, and cook until beginning to brown, about 2 minutes. Add kale and scallions and season with 1/8 teaspoon salt and pepper as desired. Sauté, stirring occasionally, until vegetables have softened, about 3 minutes more. Transfer to a plate and set aside.
4. Brown beef
5. Cook long life noodles
6. Plate beef noodle bowls
Pat beef dry with paper towel. Wipe pan from vegetables clean and add remaining sesame oil over medium-high heat. When oil is shimmering, add beef. Season with ¼ teaspoon salt and cook, breaking up, until beef is browned, 3–5 minutes. Add hoisin, soy sauce, and Sriracha (skip or use half for less heat). Cook, stirring, until sauce is bubbling and beef is fully coated, about 1 minute more. Remove pan from heat and set aside until Step 6.
While beef browns, over a clean, dry surface, use your hands to gently separate long life noodles (see recipe tip). Uncover pot of boiling water and season generously with salt. Add long life noodles and cook, stirring occasionally to prevent sticking, until al dente, 2–3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.
Add long life noodles and sautéed vegetables to pan with beef over medium heat. Cook, stirring, until fully combined and warmed through, about 1 minute. Remove pan from heat, taste, and add salt as desired. Divide between serving bowls and dig in!
More info on dietary restrictions at plated.me/allergens.
Join the community and post your #platedpics!
RECIPE TIPS Be sure to read through the entire recipe before you begin cooking. Covering the water will help it boil faster and prevent it from evaporating. Wiping mushrooms clean instead of rinsing prevents them from absorbing water. They won’t brown well if they’re too wet. If some noodles are gummy and stubbornly stuck together, feel free to remove and discard them. USDA recommends cooking ground beef to 160°F.
GET IN TOUCH [email protected] | 855-525-2399
SO, WHAT ’S THE STORY?
Nothing warms the soul like a steaming, spicy-sweet bowl of noodles. This veggie-forward version is made with Chinese long life noodles, which are said to signify longevity—but whether it’s the noods or not, this highly slurpable dish will give. you. life.
