Chili Crisp Beef Udon
with Mushrooms & Spinach
Ingredients
- 10 oz Ground Beef (or 2 Pasture-Raised Eggs)
- 1 Bell Pepper
- 1/2 lb Udon Noodles
- 4 oz Mushrooms
- 2 cloves Garlic
- 3 oz Baby Spinach
- 2 Tbsp Soy Glaze
- 1 Tbsp Soy Sauce
- 1 Tbsp Seasoned Black Vinegar
- 4 tsp Chili Crisp Seasoning
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients & make the sauce
Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the soy glaze, soy sauce, vinegar, 1/2 cup of water, and up to half the chili crisp, depending on how spicy you'd like the dish to be.
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Cook the beef & mushrooms
In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the mushroom pieces and chopped garlic; season with salt and pepper if desired. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the beef is cooked through.
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Finish the noodles & serve your dish
Using your hands, carefully separate the noodles. To the pan, add the noodles, spinach, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with as much of the remaining chili crisp as you'd like. Enjoy!
Protein Variations
Vegetarian
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Prepare the ingredients and make the sauce as directed
Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise.
Additional Steps
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Cook the vegetables
In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate. Cover with foil to keep warm. Wipe out the pan.
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Finish the noodles and serve
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the mushroom pieces and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Finish the noodles as directed. Serve the finished noodles topped with the fried eggs. Garnish with as much of the remaining chili crisp as you'd like. Enjoy!
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