Thai Bison and Vegetable Noodle Bowls - alive magazine

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