High Protein Pumpkin Noodles

About This Recipe

One-pot creamy pumpkin noodles with crispy lean beef crumbles.

Ingredients

• 1 cup Canned Pumpkin Purée
• 1 can (14 oz) Reduced Fat Coconut Milk
• 1 ⅓ cups Chicken Bone Broth
• 2 Tablespoons Sriracha
• 1 teaspoon Chinese Five Spice
• 3 Green Onions (thinly sliced, green and white parts separated)
• 3 blocks (6 oz total) Instant Wheat Noodles*
• 16 oz Extra Lean Ground Beef
• 2 Tablespoons Hoisin Sauce
• 2 Tablespoons Coconut Aminos
• 2 Tablespoons Rice Vinegar
• 2 Frozen Crushed Garlic Cubes (or 2 cloves fresh)
• 1 Frozen Crushed Ginger Cubes (or 1 teaspoon fresh)

Instructions

1. Make the noodles. Mix the pumpkin, coconut milk, broth, five spice, sriracha, and white parts of the sliced green onion together in a larger Dutch oven or pot. Place over medium heat and bring to a boil while preparing the beef ingredients. Once bubbling, add the noodles and cook for 4-5 minutes, stirring occasionally, until the noodles are just shy of al dente.
2. Make the beef. Heat a skillet over medium-high heat with a tiny spray or drizzle of oil. Add the beef and cook until a nicely browned crust forms on one side, about 3 minutes. Break the beef apart with a spatula and fully cook. Add the hoisin, coconut aminos, vinegar, garlic, and ginger to the pan and stir everything together. Cook until the sauce coats the beef and begins to caramelize on the bottom, another 1-2 minutes.
3. Combine and serve. Add about ⅔ of the beef to the pot with the noodles and stir to combine. Plate the noodles and top with the remaining crispy beef crumbles and sliced green onion. (I also garnished with roasted pumpkin seeds and a little chili crisp.)