Lunch · Japanese · 10 min
Bison and Udon Noodle Stir-Fry with Charred Leeks and Sichuan Peppercorn
- Calories
- 730
- Protein
- 49g
- Carbs
- 86g
- Fat
- 21g
Ingredients
- 165.4 g Bison, ground, grass-fed, raw
- 105 g UDON ORGANIC NOODLES
- 14 g Leeks, raw, sliced
- 100 g Onions, sweet, raw, diced
- 3 g Sichuan Peppercorns
- 1.2 g Oil, coconut
Method
- 01Bring 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.
- 02Heat a heavy-bottomed wok or skillet over high heat. Add the coconut oil and wait for it to shimmer.
- 03Add the ground bison to the pan, breaking it up with a wooden spoon. Sear until deeply browned and slightly crispy, about 5 minutes.
- 04Lower 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.
- 05Toast 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.
- 06Toss 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.
- 07Serve 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.
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