Spicy Garlic Beef and Poblano Noodles

Name: Spicy Garlic Beef and Poblano Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: 8 ounce whole wheat spaghetti; 1 pound lean ground beef (93% lean); 1 package shelled edamame (12-ounce package, thawed); 2 poblano peppers (medium, seeded and thinly sliced); 1 red bell pepper (large, thinly sliced); 4 clove garlic (minced); 0.25 cup reduced-sodium soy sauce; 1 tablespoon sriracha sauce; 1 tablespoon toasted sesame oil; 3 scallions (thinly sliced)

Tender lean ground beef tossed with fiery poblano peppers, sweet bell peppers, edamame, and noodles in a rich garlic-soy chili glaze.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Japanese
Difficulty: Easy
Cost: $4.48/serving

Dietary

High-Protein
Low-Calorie
Dairy-Free
Nut-Free
Egg-Free
Low-Saturated-Fat
Low-Sugar
Halal
Low-Fat
Low-Cholesterol
High-Fiber

Ingredients

8 ounce whole wheat spaghetti
1 pound lean ground beef (93% lean)
1 package shelled edamame (12-ounce package, thawed)
2 poblano peppers (medium, seeded and thinly sliced)
1 red bell pepper (large, thinly sliced)
4 clove garlic (minced)
0.25 cup reduced-sodium soy sauce
1 tablespoon sriracha sauce
1 tablespoon toasted sesame oil
3 scallions (thinly sliced)

Instructions

Bring a large pot of water to a boil and cook the whole wheat spaghetti according to package directions, about 8 to 9 minutes, until al dente. Drain and set aside.
In a small bowl, whisk together the reduced-sodium soy sauce, sriracha sauce, and toasted sesame oil to create the sauce.
Heat a large skillet or wok over medium-high heat. Add the lean ground beef and cook, breaking it into crumbles, for 5 to 6 minutes until browned and cooked through to an internal temperature of 160°F.
Push the beef to the side of the skillet and add the sliced poblano peppers and red bell pepper. Sauté for 3 to 4 minutes until crisp-tender and lightly charred.
Add the minced garlic and thawed shelled edamame to the pan, stirring with the beef and peppers for 1 minute until fragrant.
Toss in the cooked whole wheat spaghetti and pour the prepared sauce over everything. Stir vigorously over medium heat for 2 minutes until evenly coated and heated through. Remove from heat and garnish with sliced scallions before serving.

Notes

Keeps well in an airtight container in the refrigerator for up to 4 days. Reheat gently in a hot skillet with a splash of water.

Nutrition (per serving)

Calories: 385
Protein: 30.1 g
Carbohydrates: 42 g
Fat: 11.4 g
Fiber: 9.6 g
Sodium: 572 mg
Saturated Fat: 3.2 g
Sugar: 5.3 g
Cholesterol: 57 mg