Spicy Chili Crisp Ground Bison Udon Noodles
with Yu Choy & Wafu-Dressed Asian Pear Salad
Cooking time
30 minutes
Servings
2/4
Calories
1060 /serving
This delicious chili crisp is a cheffy trick to keep in your back pocket. Heat oil with garlic and our Sense of Shichimi seasonings, popping with Sichuan peppers, cayenne, orange peel and sesame. Then pour it over scallions to make them sizzle in more ways than one. It puts a fiery finishing touch on a hearty dish of deliciously lean ground bison and tender-crisp yu choy tossed with toothsomely thick udon noodles. Kick up the crunch with radishes and Asian pear swathed in wafu sauce.
We will send you:
- 250g Canadian-raised lean ground bison
- 100g Radishes
- 225g Asian greens (yu choy or gai lan)
- 3 Garlic cloves
- 4 Scallions
- 1 Asian pear
- 15ml Mirin
- 30ml Wafu sauce
- 225g Fresh udon noodles
- 30ml Soy sauce (low sodium)
- 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:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
62 g
Saturated Fat
13 g
Sodium
1130 mg
Total Carb
87 g
Sugars
12 g
Protein
42 g
Fibre
8 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 soy sauce (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 frequently, 2 to 3 min., until beginning to soften. Add the mirin, remaining soy sauce 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 of bison and yu choy, 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!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
