Asian Pumpkin Noodles
Serves: 4
Total Cook Time: 35
Prep Time: 10
Cook Time: 25
Ingredients
Noodles
- 1 cup canned pumpkin puree
- 14 oz lactose-free 2% milk with cornstarch slurry (1.5 TBSP cornstarch)
- 1.5 cups bone broth
- 2 TBSP sriracha
- 1 tsp Chinese 5 spice
- 3 green onions, thinly sliced, greens and whites separated
- Vegetable of choice (mushroom, broccoli, etc)
- 8-10 oz GF noodles (any type, long/thin and flat or penne or rigatoni)
Beef
- 16 oz lean ground beef
- 2 TBSP hoisin sauce
- 2 TBSP coconut aminos
- 2 TBSP rice wine vinegar
- 2 cloves garlic, minced
- 2 tsp ginger, minced
- Chili crisp or seeds (optional)
Instructions
- Bring a pot of water to a boil for the noodles.
- In a large stainless steel skillet, brown beef with the whites of the green onions. When halfway cooked, add vegetable of choice. Add hoisin, coconut aminos, vinegar, garlic, and ginger to the skillet and stir everything together. Cook until sauce coats the beef and begins to caramelize.
- Cook GF noodles in the boiling water al dente (or slightly less, as noodles will continue to cook in sauce), then drain. Drop noodles in right before or right after adding the liquid ingredients to the beef.
- In the same stainless steel skillet with the beef and veggies, mix in pumpkin puree, milk with cornstarch slurry, bone broth, 5 spice, and sriracha. Bring to a boil so the sauce thickens.
- Once boiling, reduce to a simmer and add the drained noodles for a few minutes to absorb the sauce and be fully coated.
- Serve and garnish with green onion tops, chili crisp, and desired seeds (pumpkin seeds, sesame seeds, etc).
