Past Recipes
Beef Noodle Bowls

Beef Noodle Bowls with Dinosaur Kale and Mushrooms

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If you’re in your happy place in front of a steaming bowl of noodles, this repeat favorite dish might be your spirit dinner (that’s a thing, right?). Chinese long life noodles—thought to signify longevity—are tossed with beef, fragrant scallions, dinosaur kale, and cremini mushrooms in a spicy soy-hoisin sauce that’ll have you licking the bowl.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 920
  • Protein 49g
  • Total Carb 103g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 8 ounces
    • cremini mushrooms
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • scallions
    • 4
    • scallions
  • garlic
    • 1 clove
    • garlic
  • ginger
    • 1/4 ounce
    • ginger
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • ground beef
    • 12 ounces
    • ground beef
  • hoisin sauce
    • 3 packets
    • hoisin sauce
  • soy sauce
    • 2 tablespoons
    • soy sauce
  • Sriracha hot sauce
    • 1 packet
    • Sriracha hot sauce
  • long life noodles
    • 8 ounces
    • long life noodles

What You’ll Need

  • black pepper
  • 12" large pot with lid
  • 12" large high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a large, covered pot of water to a boil over high heat. Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice. Rinse kale and pat dry with paper towel; stack leaves and thinly slice, discarding long stems. Rinse scallions, trim and discard roots, and thinly slice. Mince garlic. Trim and discard skin of ginger and mince.

  2. Sauté aromatics

    Sauté aromatics

    Heat half of sesame oil in a large high-sided pan over medium-high heat. When oil is shimmering, add garlic and ginger and sauté, stirring to prevent burning, until fragrant, about 1 minute. 

  3. Sauté kale and mushrooms

    Sauté kale and mushrooms

    Add mushrooms to pan with aromatics, still over medium-high heat, and cook until beginning to brown, about 2 minutes. Add kale and scallions and season with ⅛ teaspoon salt and pepper as desired. Sauté, stirring occasionally, until vegetables have softened, about 3 minutes more. Transfer vegetables to a plate and set aside, reserving pan for the next step.

  4. Brown beef

    Brown beef

    Pat beef dry with paper towel. Wipe pan from vegetables clean and return to medium-high heat with remaining sesame oil. When oil is shimmering, add beef. Season with ¼ teaspoon salt and cook, breaking up, until browned, 3-5 minutes. Add hoisin, soy sauce, and Sriracha (skip or use half for less heat). Cook, stirring, until sauce is bubbling and beef is fully coated, about 1 minute more. Remove pan from heat and set aside until Step 6.

  5. Cook long life noodles

    Cook long life noodles

    While beef browns, over a clean, dry surface, use your hands to gently separate long life noodles. Uncover pot of boiling water and season generously with salt. Add long life noodles and cook, stirring occasionally to prevent sticking, until al dente, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking—this prevents the noodles from releasing too much starch and turning gummy.

  6. Plate beef noodle bowls

    Plate beef noodle bowls

    Add long life noodles and sautéed kale and mushrooms to pan with beef over medium heat. Cook, stirring, until fully combined and warmed through, about 1 minute. Remove pan from heat, taste, and add salt as desired. Divide between serving bowls and dig in!

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