This one-pot deconstructed dumpling recipe is one of our dietitians’ favorites for busy nights when you crave comfort without the fuss. Savory ground beef, tender udon noodles, and crisp greens soak up a garlicky-sesame sauce with just the right kick. It’s simple, satisfying, and full of texture. Try our Asian Cucumber Salad on the side to balance the meal with a refreshing touch.
Preparation
10
min
Cooking
20
min
Servings
4
Nutrition Facts (per serving)
Calories
390
Fat
15
Carbohydrates
32
Fibre
3
Protein
30
Sodium
740
Ingredients
- 45 ml (3 tbsp) sesame oil
- 1 lb (450 g) extra lean ground beef
- 30 ml (2 tbsp) rice vinegar
- 30 ml (2 tbsp) ginger, grated
- 30 ml (2 tbsp) reduced sodium soy sauce
- 15 ml (1 tbsp) garlic powder (or 3-4 cloves garlic)
- 15 ml (1 tbsp) gochujang*
- 15 ml (1 tbsp) gochugaru*
- ½ napa cabbage, shredded
- 6 baby bok choy, chopped
- 14 oz (400 g) fresh udon noodles
Topping (optional)
- Green onions, sliced
- Cilantro, chopped
- Sesame seeds
Preparation
- In a large non-stick skillet (or wok) over medium-high heat, heat the sesame oil. Add the ground beef and cook, breaking it apart with a spoon, until it browns and reaches an internal temperature of 160°F (71°C) .
- Stir in the rice vinegar, grated ginger, soy sauce, garlic powder, gochujang, and gochugaru. Cook for 1-2 minutes until fragrant.
- Add the napa cabbage and bok choy. Cover for 4-5 minutes, until the vegetables are tender
- Add the fresh udon noodles directly to the pan. Cover and let simmer for 3-4 minutes, stirring occasionally, until the noodles are loosened.
- Taste and adjust seasoning if needed. Serve warm, topped with green onions, cilantro, and sesame seeds if desired.
Notes
Keeps for 4 days in the refrigerator. Do not freeze.
*If you don’t have gochujang, you can substitute it with 5 ml (1 tsp) of sriracha and 5 ml (1 tsp) of honey.
If you don’t have gochugaru, use 5 ml (1 tsp) of crushed red pepper flakes instead.
