Noodle Bowls

 Okay, HOLY HECK,

These are AMAZING! I have also made this with chicken, and its delicious but not as good as steak! I experimented with ingredients each time I made them (3x!) and this is the final result. Well, two of three delicious variations. With notes.

My pictures aren't glamorous, but I can assure you the food IS!

A single batch feeds my family of 4 with 1-2 servings left over (and we eat a lot of it!). I typically cook large meals so that we can have the leftovers the next day, but this is an exception.

In regards to dietary restrictions: Noodle Bowls are Dairy-Free, Soy-Free, Gluten-Free! With a couple of tweaks, they can be HYH compliant.* More on that at the end of this post.

Anyway, enough of that. Here's why we love them:

• They take some extra prep, but they feel fancy
• The broth is DELICIOUS. Everyone slurps it up! I do not like broth, it usually makes me nauseous. And in my experience, bone broth is usually pretty blegh, even in 
• recipes. Somehow though, this broth comes out SO flavorful and amazing!
• It leaves you feeling contentedly full and satisfied without feeling gross.
• As my 4.5 yo put it, "I ate a piece of steak and then the broth just hit me like - bam! a ton of flavor. It is SO good! Like - *chef's kiss*"

Here is a printable version of the recipe, and if you read on below it's also typed in this post, followed by ingredient notes!

Steak Noodle Bowls

You will need:

1 chef’s knife  |  1 cutting board  |  1 large pot  |  1 medium pot  |  1 colander  |  1 large spatula

Ingredients:

Bowl:

• 3 cakes of Lotus Foods Organic Millet & Brown Rice Ramen

• 1 Tbsp. canola oil

• 1 Tbsp. Sesame oil*

• 1 lb. sirloin, sliced thin and cut into bite-sized pieces (easiest to cut when frozen!)

• Salt

• Black pepper

• ½ Cup shallot, thinly sliced 

• 2 Tbsp. fresh ginger, minced

• 1 Tbsp. fresh garlic, minced

• 1 baby bok choy or ½ large bok choy, sliced thin

• 1 cup shredded carrots

• 1 cup sliced baby bella or shiitake mushrooms*

• 1 32-oz carton organic beef bone broth

• 2 Tbsp coconut aminos

• 2 Tbsp rice wine vinegar

*if you are using shiitake mushrooms, omit the sesame oil and use only canola

Sauce:

• ½ Cup Coconut Aminos 

• 2 Tbsp brown Sugar

• 1  tsp. Fresh ginger, minced

• ⅛ tsp Crushed red pepper

Toppers:

• Green onion, sliced

• Cilantro, torn or chopped

Directions:

1. Cook noodles according to package directions in the medium pot.. Drain, and immediately rinse with cold water until cooled.

2. Meanwhile, heat the oils in the large pot over medium-high heat. Add meat, season well with salt and pepper, and cook until fully cooked and lightly browned.

3. Remove meat, leaving drippings.

4. Add shallot, garlic, and ginger. Cook until fragrant and browned, about 2-3 minutes.

5. Add vegetables and cook until crisp-tender.

6. Add broth, cook until it begins to boil then reduce heat to low. Add steak and noodles, and allow to simmer for at least 5 minutes before serving.

7. Combine sauce ingredients, adjusting measurements to taste (I usually eyeball rather than measure).

8. Serve in bowls, with sauce to taste and topped to taste.

9. Enjoy!

Ingredient Notes:

• Coconut Aminos: BetterBody Foods (found at Walmart or on Amazon)
• Ramen: Lotus Foods Organic Millet & Brown Rice Ramen (found at Costco, Target and Thrive Market).
• Veggies: since I have a young baby, I buy matchstick carrots and pre-sliced mushrooms when possible.
• Mushrooms: the first 2 batches I made (1 steak, 1 chicken) had sliced, small shiitake mushrooms which were amazing. I found Baby Bella mushrooms gave a different, but satisfying flavor and texture - especially with the sesame oil!
• Steak: I buy a big pack of top sirloin at Costco, then freeze each steak individually and use 1 per meal on special occasions.

*Noodle Bowls contain mushrooms which are potential migraine triggers, and store bought beef bone broth which typically includes "natural flavors" (chemical derivatives from a natural source). Personally, I almost completely avoid "natural flavors" with the exception of bone broth, and I have found that I can generally tolerate these ingredients if I have other factors under control and I balance out the rest of my diet with migraine-safe foods. But, if you're on the HYH diet and you can't tolerate them, you can swap the mushrooms out for another veggie like broccoli or add more of the other two!  And beef bone broth can be homemade (I have beef bone chunks sitting in my freezer, waiting for a good opportunity to try making broth... stay tuned.)  It's also worth noting that garlic and ginger can lead to issues if you're on a low-histamine diet, but they're not prohibited on the HYH diet.