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Thai Bison and Vegetable Noodle Bowls

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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Servings: 4
Ingredients Method

Ingredients
  

  • 1 tablespoon avocado or coconut oil
  • 1 pound lean ground bison or buffalo
  • 4 cups thinly sliced or finely chopped green cabbage
  • 9 ounces roughly chopped cremini mushrooms
  • 1 large carrot peeled and thinly sliced or grated
  • 2 scallions thinly sliced
  • 3 cloves garlic peeled and minced
  • ¼ cup packed fresh basil torn, more to serve
  • ¼ cup packed fresh mint finely chopped
  • ¼ cup tamari or low-sodium tamari
  • 2 tablespoons unseasoned rice vinegar or lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh grated gingerroot
  • 1 teaspoon toasted sesame oil
  • 4 servings gluten-free ramen or jasmine rice cooked
  • Sriracha to serve

Method
 

  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, scallions, garlic, and 2 tablespoons 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.