Chili-Soy Ramen Noodles with Black Bear
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This easy recipe will tantalize your tastebuds! The combination of rich bear meat, garlic, soy, and fresh garnishes, all served over comforting, soupy noodles will impress bear fans and skeptics alike. It’s also great for taking the guesswork out of whether the bear meat has been cooked enough for safe consumption.
This can also be made in the slow cooker if spending 3 hours in the kitchen isn’t quite going to cut it for you.
Serves: 4
Also make with: Any stew meat
Time to make: 3 hoursnd s
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Chili-Soy Bear Ramen Noodles
4
servings30
minutes3
hoursKeep the screen of your device on
Ingredients
1 lb bear stew meat
Kosher salt
Black pepper
1 tablespoon bear fat or oil
2 tablespoons soy sauce
1 tablespoon dark soy (optional, for color)
1 tablespoon chili garlic paste or sambal oelek
1 teaspoon rice wine vinegar
5 garlic cloves, sliced thinly
2 tablespoons cilantro stems, chopped finely
6 cups water or bear stock
4 pucks dry ramen noodles
1 handful cilantro leaves, chopped
1 mild chili, sliced thinly
2 scallions, sliced thinly
Preparation
- Season the bear meat generously with salt and pepper. Add the fat or oil to a Dutch oven or heavy skillet over high heat. Add the bear meat and sear on all sides until well-browned.
- Add the soy sauces, chili-garlic paste, rice vinegar, garlic, and cilantro stems, scraping up any brown bits at the bottom of the pan.
- Add 6 cups of water or bear stock, bring to a strong simmer, then reduce to a low simmer. Cook for 3 hours, or until bear meat is very tender (almost ready to fall apart).
- In a separate pot, cook noodles and drain well.
- Split the noodles into four bowls. Ladle over the liquid and bear meat, then garnish the bowls with cilantro leaves, red chili, and scallions. Enjoy!
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