recipes

Thai Inspired Beef Noodle Bowl

This Thai inspired beef noodle bowl is rich, cozy and packed with flavour! The broth has a great body from the red curry paste, ginger, garlic, lemongrass and coconut milk. Ground beef, mushrooms and colourful toppings make it hearty and nourishing, while still keeping it simple enough for an easy weeknight meal!

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  • 1 lb extra lean ground beef
  • 1 package Lotus Foods Millet & Brown Rice Ramen
  • 1 tbsp avocado oil
  • 3 cups cremini mushrooms, sliced, about 8 medium
  • 1 medium shallot, finely diced
  • 2 tbsp fresh grated ginger
  • 2 tbsp minced garlic
  • 1 jar of Thai Kitchen Red Curry Paste
  • 1 clamshell (28g) fresh lemongrass, or 1 large lemongrass stalk cut into 2 inch pieces, lightly crushed
  • 750ml Sunworks Beef Bone Brooth
  • 1/2 cup water
  • 1 can full fat coconut milk
  • 1 tbsp fish sauce
  • 1 tsp salt, adjust to taste

Toppings

  • 4 large eggs, soft boiled and halved
  • 1 cup frozen shelled edamame, thawed
  • 1 large carrot, peeled into ribbons
  • 1 lime, cut into wedges
  • 2 green onions, thinly sliced (optional)
Servings 4-5
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
  1. Heat the avocado oil in a large pot over medium high heat. Crumble the ground beef into the pot and spread it into an even layer. Let the beef cook undisturbed for 3 to 4 minutes to develop a deep golden brown crust. Break the beef into smaller pieces and continue cooking for another 2 to 3 minutes, until well browned.
  2. Reduce heat to medium. Add curry paste, ginger and garlic. Cook for 1 to 2 minutes, stirring until fragrant.
  3. Add coconut milk, mushrooms, lemongrass and salt. Scrape the bottom of the pot to release the browned bits. Cover and simmer for 5 minutes, stir occasionally.
  4. Add beef bone broth and water. Bring to a boil, then reduce heat to medium low, cover and simmer for 10 minutes.
  5. Meanwhile, cook the eggs and ramen noodles according to package directions. Drain and divide among serving bowls.
  6. Remove and discard the lemongrass from the broth. Stir in the fish sauce and adjust seasoning to taste.
  7. Ladle the beef and mushroom broth over the noodles. Top with edamame, carrot ribbons and soft boiled eggs. Serve with a squeeze of fresh lime juice and green onion.

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