Like a spring roll in a bowl! Thai-inspired flavours boost this meat and veggie-packed dinner that’s ready in about 30 minutes. Served with gluten-free ramen or on your favourite rice, it’s a colourful, weeknight-friendly meal that highlights the versatility of bison.
Serving swaps
Try the bison and vegetables in lettuce cups for a grain-free alternative. Or amp up the toppings in your bowl with chopped roasted peanuts, lime wedges, and fresh Thai chili.
This recipe was originally published in the June 2025 issue of alive magazine.
Thai Bison and Vegetable Noodle Bowls
Ingredients
- 1 Tbsp (15 mL) avocado or coconut oil
- 1 lb (454 g) lean ground bison or buffalo
- 4 cups (1 L) thinly sliced or finely chopped green cabbage
- 9 oz (255 g) roughly chopped cremini mushrooms
- 1 large carrot, peeled and thinly sliced or grated
- 2 green onions, thinly sliced
- 3 cloves garlic, peeled and minced
- 1/4 cup (60 mL) packed fresh basil, torn, more to serve
- 1/4 cup (60 mL) packed fresh mint, finely chopped
- 1/4 cup (60 mL) tamari or low-sodium tamari
- 2 Tbsp (30 mL) unseasoned rice vinegar or lime juice
- 1 Tbsp (15 mL) fish sauce
- 1 Tbsp (15 mL) maple syrup
- 1 Tbsp (15 mL) fresh grated gingerroot
- 1 tsp (5 mL) toasted sesame oil
- 4 servings gluten-free ramen or jasmine rice, cooked
- Sriracha, to serve
Directions
01
Heat large Dutch oven or pot over medium-high and add oil, followed by bison. Break up bison and continue to cook, stirring often, until browned and cooked through, about 8 minutes. Add cabbage, mushrooms, carrot, onion, garlic, and 2 Tbsp (30 mL) water. Stir and cover, keeping heat at medium-high, for 5 minutes to soften vegetables. Uncover and stir again. Reduce heat to medium and cook uncovered, stirring often, until vegetables are tender, 5 to 8 minutes longer. Stir in basil and mint.
02
In measuring cup or medium bowl, combine 3/4 cup (180 mL) water, tamari, vinegar, fish sauce, maple syrup, ginger, and sesame oil. Add to bison and vegetable mixture and bring to a boil. Reduce heat to low and cover until ready to serve with noodles or rice, additional basil, and sriracha.
Allison Day is a cookbook author, recipe developer, food photographer, and nutritionist (RHN) with over 12 years’ experience in the world of food media.
