You can easily make this Asian-inspired bowl healthier than takeout by using zucchini noodles! That's one easy way to sneak some veggies into dinner, but this recipe also has mushrooms, carrots, radishes, and snap peas, so you'll definitely work in a few servings of vegetables.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

total:
35 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 4- to 6-qt. nonstick Dutch oven with cooking spray; heat over medium-high heat. Add meat; cook and stir 2 minutes. Remove from pan.

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  • In a small bowl whisk together the water and miso paste. In Dutch oven heat sesame oil over medium heat. Add mushrooms and shallots; cook 5 minutes, stirring occasionally. Add ginger; cook and stir 30 seconds. Add miso mixture and broth to mushroom mixture. Bring to boiling.

  • Meanwhile, using a vegetable peeler, cut carrots lengthwise into thin ribbons. Using a vegetable spiralizer or julienne cutter, cut squash into long, thin noodles.** Add carrot ribbons and pea pods to mushroom mixture; cook 3 minutes. Add meat and squash noodles; cook 30 seconds more or just until heated through. Top servings with radishes, sesame seeds, and, if desired, sriracha sauce.

*Tip

Partially freeze the meat for easier slicing.

**Tip

If you don't have a spiralizer or julienne cutter, cut the squash into thin bite-size strips.

Nutrition Facts

197 calories; fat 5g; cholesterol 55mg; saturated fat 1g; carbohydrates 15g; mono fat 2g; poly fat 2g; insoluble fiber 4g; sugars 7g; protein 25g; vitamin a 5326.9IU; vitamin c 20.2mg; thiamin 0.6mg; riboflavin 0.6mg; niacin equivalents 8.6mg; vitamin b6 0.8mg; folate 43.6mcg; vitamin b12 0.5mcg; sodium 810mg; potassium 893mg; calcium 53mg; iron 3mg.
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