Thai Inspired Brown Rice Noodles with Beef and Vegetables

Ingredient List
1/2 – 1 Roasted Acorn Squash
1 Packet of Brown Rice Angel Hair Pasta by Bgreen (brand)
1 can of Coconut Milk
1 Head of Japanese Spinach
1/2 pound Ground Beef
1/2 White or Yellow Onion
1-2 Sticks of Celery
2-3 Scallions
28 ounce can of Diced Tomatoes
Cayenne Pepper (optional)
Grapeseed Oil
Salt and Pepper
Sesame Oil

Thai Inspired Brown Rice Noodles with Beef and Vegetables 2I had purchased cans of coconut milk in hopes to create a new recipe for icing.  Before Tree House Cooking I had thoughts of pursuing a cookie art business. When you’re a traveling military spouse it is helpful to have a side business or craft that you can carry with you wherever you go.  Not all military spouses move all the time, but many of us actually move to new areas, cities, towns, states, and countries every 2-4 years. I still have aspirations to design cookie art, but I have a steep learning curve with baking and royal icing to accomplish.  Even my husband, who is very supportive of my endeavors, questioned the cookie business. Ha! So, I was left with cans of coconut milk in the pantry.

When we lived in Japan back in 2011-2015 there were plenty of Thai restaurants.  I always craved the blend of sweet and tangy tomatoes with the fruity and creamy coconut milk. Then the cooks and chefs would add a blend of Thai chilies and the result was mouth watering.  Well, we now live in Clovis, New Mexico and the Thai options are like one.  Not even kidding.  There is one restaurant.  To be honest, from the outside it looks like a blue ridden-down shack that looks questionable for passing its food and health inspections. However, if you go inside you would be surprised how inviting it actually is and the food is decent.  This dish is delicious with its Thai-inspired flavors and some surprisingly healthy ingredients.

Begin by having a ROASTED ACORN SQUASH ready to serve

Then prepare the rest of the vegetables

  • Thinly slice ONIONS and CELERY
    • Place the vegetables into a mixing bowl and gently coat with GRAPESEED OIL

Take a sauce pan and set the temperature to high

  • Once hot, gently pile in the vegetables and lower the heat to medium high
    • You want to hear a sizzle when the vegetables touch the hot pan
  • Stir vegetables around until they begin to get soft
  • Then add GROUND BEEF
    • Break apart the ground beef with a wooden spoon and mix around the vegetables
    • You can also cook the beef separately if you prefer and then add it to the vegetables
  • Next, gently pour in the COCONUT MILK, DICED TOMATOES, and a touch of SESAME OIL
  • Mix the ingredients and let simmer

While those ingredients are simmering, take out a pot, fill it water, and raise the temperature to high

  • Grab the packet of BROWN RICE ANGEL HAIR PASTA by Bgreen and follow the cooking instructions on the back
    • I highly recommend to cook these noodles separately and drain rather than cooking them with the other ingredients. The noodles will get too soft and mushy that way
  • Once they are done cooking, drain immediately and add a touch of SESAME OIL
  • Mix the oil around the noodles to keep them loose and to prevent them from sticking to each other

By now the sauce, vegetables, and beef are done, too

  • Take a serving bowl and add some noodles and then smother with that delicious warm broth, beef, and vegetables

Add a touch of CAYENNE PEPPER to bring up its spice level

I hope you enjoy this as much I do.  It’s also a great meal to have on Brown Rice Noodlesa cold rainy day.  Feel free to use other noodles like ramen, rice, saifun/mung bean, and udon. If you can’t find Japanese spinach then good ol’ baby spinach will work just fine. Also, I am not affiliated with Bgreen (brand) at all.  I just happen to have packets of their organic pastas because my mother shipped them to me – haha!  And, they’re pretty good!


Go back to: Main Courses

Follow Tree House Cooking on Facebook and Instagram