L’Artisan: Ground Bison & Black Garlic Miso Noodles
with Broccolini & Blistered Shishito Peppers
Cooking time
25 minutes
Servings
2/4
Calories
880 /serving
Two recherché ingredients give this noodle dish a gorgeous gourmet glow. Flavourful, tender and lean, ground bison meat is an elevated alternative to ground beef. And black garlic, aged to a dark, date-like consistency, is regular garlic’s fashionable alternative. Bring them together with strands of fresh ramen noodles bathed in a miso-based sauce. Play with the palate and the presentation, by adding elegant spears of roasted broccolini on top and pan-blistered shishito peppers on the side for a little surprise—about one in 10 are spicy-hot!
We will send you:
- 250g Ground bison
- 225g Shishito peppers
- 3 Scallions
- 1 Black garlic clove
- 1 Bunch of broccolini
- 225g Fresh ramen noodles
- 20g White miso paste
- 30ml Sweet soy sauce
- 12g Beef demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
10 g
Sodium
2380 mg
Total Carb
109 g
Sugars
25 g
Protein
45 g
Fibre
8 g
Preparation
Cook the bison
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Thinly slice the scallions crosswise, separating the white bottoms and green tops. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the bison* and white bottoms of the scallions; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
Meanwhile, remove the stem ends of the broccolini. Roughly chop the black garlic into a paste. In a small bowl, make the sauce by combining the miso and 3 tbsp hot water (double for 4 portions). Add the soy sauce and demi-glace; stir well.
Roast the broccolini
On a lined sheet pan, toss the broccolini with a drizzle of oil and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Blister the shishito peppers
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the shishito peppers and sauté, 3 to 4 min., until softened; season with the remaining spices.
Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 1 to 3 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Combine the noodles & serve
To the pan of bison, add the noodles, black garlic, sauce and ½ the green tops of the scallions. Cook, stirring frequently, 2 to 3 min., until combined. Divide the noodles between your bowls. Top with the broccolini. Garnish with the remaining green tops of the scallions. Serve the shishito peppers on the side. Bon appétit!
