Thai Bison and Vegetable Noodle Bowls

Like a spring roll in a bowl! Thai-inspired flavors boost this meat and veggie-packed dinner that’s ready in about 30 minutes. Served with gluten-free ramen or on your favorite rice, it’s a colorful, weeknight-friendly meal that highlights the versatility of bison. 

This recipe originally appeared on alive.com as “Thai Bison and Vegetable Noodle Bowls.”

Thai Bison and Vegetable Noodle Bowls

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Servings

4

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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

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

Servings 4 Print Recipe

Instructions

1. 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.
2. 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.