Creamy Pumpkin Noodles with Crispy Beef

About This Recipe

One-pot creamy pumpkin noodles with crispy lean beef crumbles. 42g protein per serving. Seasonal fall favorite.

Ingredients

• 1 cup Canned pumpkin puree
• 1 can (14 oz) Reduced fat coconut milk
• 1 1/3 cups Chicken bone broth
• 2 tbsp Sriracha
• 1 tsp Chinese five spice
• 3 Green onions, sliced (white and green separated)
• 3 blocks (6 oz total) Instant wheat noodles
• 16 oz (1 lb) Extra lean ground beef
• 2 tbsp Hoisin sauce
• 2 tbsp Coconut aminos
• 2 tbsp Rice vinegar
• 2 cloves/cubes Garlic (frozen cubes or fresh)
• 1 tsp Ginger (frozen cubes or fresh)

Instructions

1. Make noodles: Mix pumpkin, coconut milk, broth, five spice, sriracha, white parts of green onions in Dutch oven. Bring to boil over medium heat.
2. Add noodles, cook 4-5 min until al dente, stirring occasionally.
3. Make beef: Heat skillet over medium-high with spray/oil. Add beef, brown 3 min one side, break apart, finish cooking.
4. Add hoisin, coconut aminos, vinegar, garlic, ginger to beef. Stir until sauce caramelizes, 1-2 min.
5. Combine: Add 2/3 of beef to noodles, stir. Plate and top with remaining crispy beef, green onion tops, roasted pumpkin seeds, chili crisp.