Chili Crunch Ground Bison with Zucchini Noodles

About This Recipe

Lean ground bison cooked in a sweet and spicy chili crunch sauce over homemade zucchini noodles in a tahini lime sauce.

Ingredients

• 1 pound Ground Bison
• 2 Tablespoons 30g Chili Crunch (I used Momofuku)
• 2 Tablespoons 42g Honey
• 2 Tablespoons 30g Soy Sauce or Coconut Aminos
• 2 Tablespoons 30g Black Vinegar or Rice Vinegar
• 1/4 cup 64g Tomato Paste
• 1/4 cup 60g Water
• 3 medium (about 20 oz Zucchini Squash, cut into noodles*)
• 3 Tablespoons 48g Tahini
• Juice of 1 Small Lime
• Pinch of Lime Zest
• Thinly Sliced Scallions
• Toasted Sesame Seeds
• Lime Wedges
• Additional Chili Crunch

Instructions

1. Mix the chili crunch, honey, soy sauce, vinegar, tomato paste, and water together and set aside.
2. Toss the zucchini noodles in a large bowl with the tahini, lime juice, and lime zest until evenly coated. Set aside.
3. Heat a large skillet over medium-high heat. Brown the ground bison on one side for 3-4 minutes before breaking apart and fully cooking.
4. Add the chili crunch sauce to the cooked ground bison and reduce the heat to medium-low. Cook for 4-5 minutes until the sauce begins to caramelize.
5. To make each bowl, add 5.5 oz of zucchini noodles and 4 oz of ground bison. Garnish with toasted sesame seeds or sesame garlic crunch, slice scallions, lime wedges, and additional chili crunch, if desired.