“Dumpling Noodles”

Yep I made up the name since my kids love dumplings but these basically are the inside contents of dumplings?!

I just love that it’s good for protein, fiber and the superfoods of garlic, ginger and cabbage! 👏

Ingredients: The amounts are rough so it’s a flexible recipe. You could swap other veggies too!

SERVINGS: This makes 4-5 servings. Plus we had leftovers.

• 1 pound of ground beef (or could use turkey, pork or chicken)

• 2 Tbsp minced ginger

• 4-5 garlic cloves, minced

• 2 Tbsp soy sauce/ tamari / coconut aminos

• 3 Tbsp Bachan’s Japanese BBQ sauce (or sub wtih any Teriyaki or stir fry sauce)

• 3/4 cup of beef broth (I used bone broth)

• 1.5 Tbsp corn starch for thickening sauce

• 1 pack of pre-shredded cabbage or carrot blend (Trader Joes and Whole Foods sell them.) But you want roughly 2 cups of shredded cabbage.

• 9 ounce pack of soba noodles (I only cooked 3/4 of the pack and it was plenty!)

• salt and pepper

• avocado oil

Assembly:

Brown your beef in a skillet with 1-2 Tbsp of avocado oil and the minced ginger and garlic for a couple of minutes. Then add your cabbage.

In a separate pan, start boiling your noodle water and cook according to package. (Note: I used soba noodles which cook super fast. But if you’re doing spaghetti or another type follow the package!)

Once the beef and cabbage mix is cooked and softened, add your soy sauce, broth and Bachan’s. Stir to combine and let cook on low or 1-2 minutes. Add the corn starch and slowly mix in. Let it simmer for a couple of minutes on medium until sauce thickens slightly.

Once the noodles are cooked, drain and mix them in with the meat/cabbage mix or serve them with noodles on the bottom. I found tongs to work best here!

ENJOY!