Bison Udon with Hot Chili Crisp Topping
Wafu-Dressed Asian Pear Salad
Cooking time
30 minutes
Servings
2/4
Calories
1170 /serving
Chili crisp is a cheffy trick to keep in your back pocket. Heat oil with garlic and shichimi seasonings, then pour it over scallions for some super sizzle. It puts a fiery finish on deliciously lean ground bison and Asian greens tossed with toothsome udon noodles.
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
- 60ml Wafu sauce
- 225g Fresh udon noodles
- 45ml 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:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Small heatproof bowl
Total Fat
69 g
Saturated Fat
14 g
Sodium
1270 mg
Total Carb
99 g
Sugars
21 g
Protein
43 g
Fibre
11 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!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
