Udon Noodles with Bison and Cabbage
Cook time: Approximately 1 hour
I think of this recipe as a lazy stir fry. Sure, you could prepare this meal quicker on the stove, but some nights you just want to let the oven do the heavy lifting. Some nights you just want to read a magazine and nurse a Negroni. Some nights you want it all. This is for those nights.
This recipe is for two people. Well, let me rephrase that. This recipe makes enough vegetables for two people. There is, however, enough meat for four people.
You really want the meat to stick to and coat the noodles. This isn’t a dish where you eat everything, and then eat the ground meat left in the bottom of the bowl. No ma’am.
Servings/Suggestions
1 package (~7 oz) Instant Japanese Fresh Udon per person
The bison can be cooked and refrigerated up to 1 day in advance
For 1 person
Use 1/4 of the meat, and 1/2 of the vegetable mixture
For 2 people
Use 1/2 of the meat, and all of the vegetable mixture
For your friend Erik who eats like he is two people
Use all of the vegetables and all of the meat over brown rice
For 4 people
Use the entire head of cabbage. Add half, let it bake a bit, and then add the other half. Then use all of the veg and all of the meat. Also — make sure you have enough noodles for everyone.
Use any ground meat you like, but if it is too lean – less than 10% fat – just make sure it doesn’t overcook. This is probably only an issue if you are using ground turkey breast or ground chicken breast.
Ingredients
8 white button mushrooms, stemmed and sliced
1 white or yellow onion, halved and sliced
1 pound ground bison
half a head of green cabbage, quartered and sliced
3 cloves garlic, sliced
1 bunch scallions, thinly sliced
1/2 cup water, plus 1/8 cup reserved
2 tablespoons soy sauce
3 tablespoons rice vinegar
1 teaspoon fish sauce
1 tablespoon sambal olek
1 teaspoon sugar
toasted sesame oil
1 package (7 oz) Instant Japanese Fresh Udon, per person
grapeseed oil
Mise en place
(Set yourself up for success before you start cooking)
Rinse and dry the mushrooms
Rinse and slice the scallions
Slice the garlic
If you do this right before cooking the bison, you are fine. Don’t do this more than 10 minutes in advance.
Directions
Step 1
Cook the bison over medium high heat for 3 or 4 minutes. Stir frequently to break up the meat into small pieces. We do not want chunks of bison.
Add 1/2 cup water, 1 tablespoon of soy sauce and the garlic. Stir well, reduce heat, and simmer for 4 or 5 minutes. Transfer the meat to a bowl and stir in the scallions, 2 tablespoons rice vinegar, fish sauce, sambal and sugar. Drizzle with a little bit of sesame oil and stir again.
The bison can be covered and refrigerated up to 1 day in advance. If you are moving directly on to step 2, just leave the meat on the counter. Also, preheat the oven before starting to cook the bison.
Step 2
Preheat oven to 400 degrees. Add the sliced mushrooms to a baking dish. Sprinkle with salt and roast for 15 minutes. Meanwhile, slice the onion in half through the root and then cut into thin slices.
Step 3
After 15 minutes has elapsed – you use timers, right?? – add the onions and another small pinch of salt. Roast for 10 more minutes. Meanwhile, quarter, core, and slice the cabbage. Click here to learn how to do that.
Step 4
After 10 minutes has elapsed, add the cabbage and a bigger pinch of salt. Roast for 10 more minutes.
Step 5
Remove the baking dish from the oven and stir well. Scrape any mushrooms or onions that are stuck to the bottom of the dish. Add 1/8 cup water, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Stir well to deglaze. Put the dish back into the oven for 5 more minutes.
Step 6
Let’s put it all together in a pan or a wok over medium high heat.
For 1 person: Add 1 teaspoon grapeseed oil and 1/4 of the meat. Stir until the meat has heated back up. Then add 1 package of udon noodles and cook for 2 minutes, stirring occasionally. Then add 1/2 of the roasted vegetables, stir, and cook for 1 more minute.
For 2 people: Add 2 teaspoons grapeseed oil and 1/2 of the meat. Stir until the meat has heated back up. Then add 2 packages of udon noodles and cook for 2 minutes, stirring occasionally. Then add all of the roasted vegetables, stir, and cook for 1 more minute.
Udon Noodles with Bison and Cabbage
ingredients:
- 8 white button mushrooms, stemmed and sliced
- 1 white or yellow onion, halved and sliced
- 1 pound ground bison
- half a head of green cabbage, quartered and sliced
- 3 cloves garlic, sliced
- 1 bunch scallions, thinly sliced
- 1/2 cup water, plus 1/8 cup reserved
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon fish sauce
- 1 tablespoon sambal olek
- 1 teaspoon sugar
- toasted sesame oil
- 1 package (7 oz) Instant Japanese Fresh Udon, per person
- grapeseed oil
instructions:
How to cook Udon Noodles with Bison and Cabbage
- Cook the bison over medium high heat for 3 or 4 minutes. Stir frequently to break up the meat into small pieces. We do not want chunks of bison. Add 1/2 cup water, 1 tablespoon of soy sauce and the garlic. Stir well, reduce heat, and simmer for 4 or 5 minutes. Transfer the meat to a bowl and stir in the scallions, 2 tablespoons rice vinegar, fish sauce, sambal and sugar. Drizzle with a little bit of sesame oil and stir again. The bison can be covered and refrigerated up to 1 day in advance. If you are moving directly on to step 2, just leave the meat on the counter. Also, preheat the oven before starting to cook the bison.
- Preheat oven to 400 degrees. Add the sliced mushrooms to a baking dish. Sprinkle with salt and roast for 15 minutes. Meanwhile, slice the onion in half through the root and then cut into thin slices.
- After 15 minutes has elapsed – you use timers, right?? – add the onions and another small pinch of salt. Roast for 10 more minutes. Meanwhile, quarter, core, and slice the cabbage.
- After 10 minutes has elapsed, add the cabbage and a bigger pinch of salt. Roast for 10 more minutes.
- Remove the baking dish from the oven and stir well. Scrape any mushrooms or onions that are stuck to the bottom of the dish. Add 1/8 cup water, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Stir well to deglaze. Put the dish back into the oven for 5 more minutes.
- Let’s put it all together in a pan or a wok over medium high heat. For 1 person: Add 1 teaspoon grapeseed oil and 1/4 of the meat. Stir until the meat has heated back up. Then add 1 package of udon noodles and cook for 2 minutes, stirring occasionally. Then add 1/2 of the roasted vegetables, stir, and cook for 1 more minute. For 2 people: Add 2 teaspoons grapeseed oil and 1/2 of the meat. Stir until the meat has heated back up. Then add 2 packages of udon noodles and cook for 2 minutes, stirring occasionally. Then add all of the roasted vegetables, stir, and cook for 1 more minute.