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Thai Bison and Vegetable Noodle Bowls
Serves 4
Like a spring roll in a bowl! Thai-inspired flavours boost this meat and veggie-packed dinner that’s ready in about 30 minutes. Served with gluten-free ramen or on your favourite rice, it’s a colourful, weeknight-friendly meal that highlights the versatility of bison.
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Ingredients
- 1 Tbsp (15 mL) avocado or coconut oil
- 1 lb (454 g) lean ground bison or buffalo
- 4 cups (1 L) thinly sliced or finely chopped green cabbage
- 9 oz (255 g) 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 (60 mL) packed fresh basil, torn, more to serve
- 1/4 cup (60 mL) packed fresh mint, finely chopped
- 1/4 cup (60 mL) tamari or low-sodium tamari
- 2 Tbsp (30 mL) unseasoned rice vinegar or lime juice
- 1 Tbsp (15 mL) fish sauce
- 1 Tbsp (15 mL) maple syrup
- 1 Tbsp (15 mL) fresh grated gingerroot
- 1 tsp (5 mL) toasted sesame oil
- 4 servings gluten-free ramen or jasmine rice, cooked
- Sriracha, to serve
Directions
01
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 (30 mL) 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.
02
In measuring cup or medium bowl, combine 3/4 cup (180 mL) 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.
