Big ’n’ Beefy Noodle Bowl

SERENE CHATS: Have you been rushing about today and now you are beyond the normal parameters of hungry? Are you ready to eat the head off of the person next to you, not necessarily because they’d be tasty but because your blood sugar has taken a dive and you’re now Mrs. Hangry Pants (or Mr. if you’re a guy)? Don’t grab the Doritos or a whole box of Cheez-Its and chow down with reckless abandon. I’ve got something for you . . . it’s big, it’s beefy, and it is beautifully kind to your waistline. This recipe makes two servings and is found in the "Hangry Meals" section on page 319 of the Trim Healthy Table Cookbook.

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Cooking Method: Stove Top

Courses: Lunch

Servings: 2

Description

SERENE CHATS: Have you been rushing about today and now you are beyond the normal parameters of hungry? Are you ready to eat the head off of the person next to you, not necessarily because they’d be tasty but because your blood sugar has taken a dive and you’re now Mrs. Hangry Pants (or Mr. if you’re a guy)? Don’t grab the Doritos or a whole box of Cheez-Its and chow down with reckless abandon. I’ve got something for you . . . it’s big, it’s beefy, and it is beautifully kind to your waistline. This recipe makes two servings and is found in the "Hangry Meals" section on page 319 of the Trim Healthy Table Cookbook.

Ingredients

For the Quick Saute

8 oz ground beef
14 oz konjac noodles (well rinsed and drained)
2 bell peppers (diced; whatever color you want to splash on your dish)
2 tomatoes (diced)
2 green onions (finely diced)
2 cloves garlic (2-4 cloves; minced)
2 cups fresh mushrooms (sliced)
1/2 tsp TH Mineral Salt

For the Quick Sauce

1 Tbs tomato paste
2 tsp yellow miso
2 tsp TH Nutritional Yeast
2 tsp TH Integral Collagen
1/8 tsp sunflower lecithin (optional)
1 Tbs soy sauce
2 tsp mct oil (or toasted sesame oil for an Asian flair)
1 Tbs rice vinegar (or 1/2 Tbs apple cider vinegar)
1 tsp liquid smoke (optional)
1 chunk chili peppers (I use 1/2 habanero with seeds for a real heat kick, or 1/2 jalapeno without seeds for less heat)
3/4 cup water (boiling)
toasted sesame seeds (for garnish; optional)

Instructions

1
Make the quick sauté. Brown the beef in a skillet over medium-high heat. Drain the excess fat from the browned beef and put the beef in a bowl. Throw the drained noodles into the skillet and fry them over high heat for a minute or two to soak up some of the beef flavor. Push them to one side of the pan.
2
Reduce the heat to medium-high. Add the bell peppers, tomatoes, green onions, garlic, mushrooms, and salt and start sautéing again. (If you used very lean grass-fed beef, you might need a little spritz of coconut oil or some butter to moisten the pan.)
3
Make the quick sauce. Blend all the ingredients using a stick blender (or a blender).
4
Return the browned beef to the skillet, pour on the sauce, and cook for just 2 to 4 minutes, until the veggies are cooked. Stir, taste, and adjust the flavors to “own it” (you may need more salt).
5
Divide between 2 bowls, toss on your sesame seeds (if using), give one bowl to someone else or put it in the fridge for tomorrow. Shove your fork in your bowl and chow down.

Note

From Trim Healthy Table:

Intro continued...... You might think this “puristy” recipe looks a little too detailed to belong in the Hangry chapter, but it is just a few steps and it makes two servings for the time it takes to make one. That’s right, if you don’t have another hangry human wanting to gobble up the extra portion, all the better; put it in the fridge for a “heat-up quickie” meal tomorrow. So I’m watching you . . . don’t you turn up your nose at the ingredient list thinking it looks long and involved because it really is not.

Read it online: https://trimhealthymama.com/recipe/big-n-beefy-noodle-bowl/