Spicy Chili Crisp Ground Bison Udon Noodles
with Wafu-Dressed Asian Pear Salad
Cooking time
30 minutes
Servings
2/4
Calories
1090 /serving
This chili crisp is a cheffy trick: pouring spiced oil over scallions makes them sizzle in more ways than one. It’s fire on lean ground bison, Asian greens and toothsome udon noodles. Kick up the crunch with radishes and Asian pear swathed in wafu.
We will send you:
- 250g Canadian-raised lean ground bison
- 100g Radishes
- 1 Asian pear
- 4 Scallions
- 3 Garlic cloves
- 225g Asian greens (yu choy or gai lan)
- 225g Fresh udon noodles
- 30ml Wafu sauce
- 15ml Mirin
- 30ml Ponzu lime sauce
- 7g Sense of Shichimi spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Small heatproof bowl
Strainer
Total Fat
62 g
Saturated Fat
13 g
Sodium
950 mg
Total Carb
97 g
Sugars
19 g
Protein
42 g
Fibre
12 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Cut the radishes into matchsticks (or thinly slice).
- Core and cut the pear into matchsticks.
- Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Mince the garlic.
Boil the noodles
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 6 to 8 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Make the spicy chili crisp
- Meanwhile, place ½ the white bottoms of the scallions in a small heatproof bowl.
- In a large pan, heat 4 tbsp oil (double for 4 portions) on medium.
- Add ¾ of the spices and ½ the garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Carefully pour the hot oil over the scallions; stir well.
- Add 1 tsp of the ponzu (double for 4 portions); stir well. Reserve the pan.
Cook the bison & yu choy
- In the same pan, heat a drizzle of oil on medium-high.
- Add the bison*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the yu choy, remaining garlic and white bottoms of the scallions, and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to soften.
- Add the mirin, remaining ponzu and 2 tbsp water (double for 4 portions).
- Cook, partially covered, 2 to 3 min., until the yu choy is tender.
Combine the noodles
- To the pan, add the noodles and ½ the green tops of the scallions.
- Cook, stirring occasionally, 1 to 2 min., until warmed through and combined.
Make the salad & serve
- In a small bowl, combine the radishes, pear, wafu sauce, remaining spices and green tops of the scallions, and S&P.
- Divide the noodles between your bowls.
- Top with the spicy chili crisp.
- Serve the salad on the side. Bon appétit!
