Instant Ramen with Bison & Charred Summer Veggies

What a perfect way to use local seasonable vegetables and turn bison stew meat into a wholesome dish. This Instant Ramen with Bison and Charred Summer Veggies is the ultimate trifecta. Light rice noodles, hearty bison broth, and savory vegetables, creates a recipe Samin Nosrat, herself, would approve.

Recipe

Ingredients

• 1 package Bison Stew Cut
• Dash of salt and more to taste
• 1 cup acid of your choice (Wine, IPA, apple cider vinegar, Coke)
• 1 package Organic Jade Pearl Rice Ramen (4 noodle cakes)
• 4-5 tablespoons neutral oil (e.g. avocado oil)  
• 10 ounces green beans or farmers market serving
• 1 bunch scallions
• I bunch farmers market carrots
• 2 garlic cloves
• 1-2 tablespoons salt
• 4 soft boiled or poached eggs (if you're feeling it)
• Iron skillet & Medium Pot

***Depending on the season, you can add whatever root and leafy vegetables to your liking.

Preparation

Best done to start 24 hours or the night before. Don't worry, it's not difficult to accomplish.

1. Place bison stew cut into a tray to defrost at room temp. Dash the meat twice with salt, add acid, and 2 tablespoons of oil. Set aside.

The next day.

1. Chop carrots in 1" - 2" pieces
2. Break 1/2" ends off green beans
3. Heat cast iron skillet at medium high and sauté garlic and scallions in oil until garlic scallions are translucent.   
4. Add and sear fully defrosted bison for  2-3 minutes per side in garlic onion oil sauté.
5. Remove bison. Add remaining or more oil. Begin with carrots, sauté for 3 minutes or until golden on outside.
6. Add green beans for an additional 3 minutes. Season with salt, pepper, and heat to taste.
7. Prepare instant ramen as directed and separate into 4 ramen bowls.
8. Serve Bison and vegetables over noodles. Add 1 poached egg to each bowl.

Enjoy