- 1 teaspoon peanut oil, plus much more when needed
- 2 boneless, skinless chicken thighs, thinly sliced
- 3 tablespoons soy sauce
- 3 scallions, white-colored and eco-friendly parts separated and sliced around the bias
- 2 cloves garlic clove, smashed and finely chopped
- One 1-inch piece fresh ginger root, peeled and finely grated
- 1/2 jalapeno, seeded and reduce brunoise
- 2 medium carrots, julienned
- 4 ounces shiitake mushrooms, stemmed and sliced
- 3 tablespoons grain wine vinegar
- 1 cup chiffonade Napa cabbage
- 1/2 cup edamame
- Kosher salt
- 1 pound fresh udon noodles
- Sesame oil, for drizzling
- 1/4 cup peanuts, coarsely chopped
- Cilantro, for garnish
Coat a sizable, straight-sided saute pan set over medium heat using the peanut oil and add in the chicken and 1 tablespoon from the soy sauce. Prepare before the chicken is cooked through, then remove and reserve for later.
Include the white-colored scallion pieces, garlic clove, ginger root and jalapenos. Include a splash a lot of oil and prepare over medium heat, one to two minutes. Add in the carrots and prepare until softened, a couple of minutes. Add in the mushrooms and prepare until softened, two to three minutes. Include the rest of the two tablespoons soy sauce and also the vinegar, after which add some cabbage, edamame and also the reserved chicken, and prepare one minute longer. Sprinkle within the eco-friendly scallions.
Bring a sizable pot of salted water to some boil. Add in the noodles, swishing them around with a set of tongs so that they don't stick together, and prepare until soft, about thirty seconds.
Add some noodles towards the pan, stir to mix and prepare before the noodles are hot and nicely coated. Add a small amount of sesame oil. then transfer to some serving dish and sprinkle using the peanuts and cilantro for everyone.
Recipe thanks to Anne Burrell