Asian-Inspired Beef and Kale Noodles
Asian-Inspired Beef and Kale Noodles
Ingredients
For the Savory Beef and Kale
- 4 strips bacon, diced
- 1 pound ground beef, 80/20 lean
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 5 ounces kale, stems removed, chopped
For the Asian Sauce
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar, packed
- 1 teaspoon Sriracha, or to taste
- 1 teaspoon cornstarch
For the Noodles and Garnish
- 12 ounces ramen noodles, or other stir-fry noodles
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, Sriracha, and cornstarch until well combined. Set aside.
⏱️ 3 min
- 2
Cook the bacon in a large skillet or wok over medium heat until crispy. Remove the bacon with a slotted spoon, reserving 1 tablespoon of bacon fat in the skillet. Crumble the bacon and set aside.
⏱️ 7 min
- 3
Add the ground beef to the skillet with the reserved bacon fat. Cook over medium-high heat, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 6 min
- 4
Add the minced shallots, garlic, and grated ginger to the skillet with the beef. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 5
Stir in the chopped kale and cook until wilted, about 3-5 minutes.
⏱️ 4 min
- 6
While the beef and kale are cooking, prepare the noodles according to package directions. Drain well.
⏱️ 8 min
- 7
Pour the prepared Asian sauce over the beef and kale mixture. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
⏱️ 2 min
- 8
Add the cooked noodles to the skillet with the beef and kale. Toss everything together until the noodles are evenly coated with the sauce.
⏱️ 2 min
- 9
Serve immediately, garnished with crumbled bacon, sliced green onions, and sesame seeds.
Kitchen Tools
Nutrition Facts (per serving)
Asian-Inspired Beef and Kale Noodles
Ingredients
For the Savory Beef and Kale
- 4 strips bacon, diced
- 1 pound ground beef, 80/20 lean
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 5 ounces kale, stems removed, chopped
For the Asian Sauce
- 1/4 cup soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar, packed
- 1 teaspoon Sriracha, or to taste
- 1 teaspoon cornstarch
For the Noodles and Garnish
- 12 ounces ramen noodles, or other stir-fry noodles
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, Sriracha, and cornstarch until well combined. Set aside.
⏱️ 3 min - 2
Cook the bacon in a large skillet or wok over medium heat until crispy. Remove the bacon with a slotted spoon, reserving 1 tablespoon of bacon fat in the skillet. Crumble the bacon and set aside.
⏱️ 7 min - 3
Add the ground beef to the skillet with the reserved bacon fat. Cook over medium-high heat, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 6 min - 4
Add the minced shallots, garlic, and grated ginger to the skillet with the beef. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 5
Stir in the chopped kale and cook until wilted, about 3-5 minutes.
⏱️ 4 min - 6
While the beef and kale are cooking, prepare the noodles according to package directions. Drain well.
⏱️ 8 min - 7
Pour the prepared Asian sauce over the beef and kale mixture. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
⏱️ 2 min - 8
Add the cooked noodles to the skillet with the beef and kale. Toss everything together until the noodles are evenly coated with the sauce.
⏱️ 2 min - 9
Serve immediately, garnished with crumbled bacon, sliced green onions, and sesame seeds.