Bison and Udon Noodle Stir-Fry with Charred Leeks and Sichuan Peppercorn

Bring a pot of water to a boil and cook the udon noodles according to package directions until chewy, about 6-8 minutes. Drain and rinse under cold water to stop the cooking process.

Heat a heavy-bottomed wok or skillet over high heat. Add the coconut oil and wait for it to shimmer.

Add the ground bison to the pan, breaking it up with a wooden spoon. Sear until deeply browned and slightly crispy, about 5 minutes.

Lower the heat slightly and add the diced sweet onions and sliced leeks. Sauté until the aromatics soften and begin to caramelize, releasing their natural sugars, about 4 minutes.

Toast the Sichuan peppercorns in a separate dry pan for 30 seconds until fragrant, then crush them with a mortar and pestle. Add the crushed peppercorns to the bison and aromatics.

Toss the udon noodles into the wok, stirring constantly with a pair of long chopsticks or tongs to ensure the bison fat coats the noodles evenly. Continue to stir-fry for 2 minutes until everything is piping hot and well combined.

Serve in a deep ceramic bowl, ensuring the crispy bits of bison are distributed throughout. The dish should smell floral from the peppercorns and sweet from the caramelized leeks.