Udon Noodle Stir-Fry with Chicken & Shishitos

What You Get

Fresh udon noodles

Shishito peppers

Scallions

Fajita-cut chicken breast (see note below)

Black bean sauce

What You'll Need

Vegetable oil

Salt

Chile flakes (optional)

Step 1

Bring a pot of water to a boil. Add the noodles and cook until nearly tender, 3 minutes or according to package instructions. Drain and rinse the noodles under cold water to stop the cooking. Drizzle lightly with vegetable oil and toss to separate the strands.

Step 2

Meanwhile, remove the stems from the shishito peppers. Slice the scallions into 1-inch pieces. Drain the chicken and pat dry with paper towels.

Step 3

In a large wok or sauté pan over medium-high heat, warm 2 tablespoons vegetable oil. When the oil shimmers, add the chicken and sear until it starts to brown on the first side, 2 to 3 minutes. Stir and continue to cook until the chicken is no longer pink, 1 to 2 minutes longer. Transfer the chicken and any juices to a bowl and set aside.

Step 4

Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the peppers and sauté until tender-crisp and beginning to blister, 2 to 3 minutes. Return the chicken to the pan, add the scallions, and stir to wilt slightly, 1 minute. Add the black bean sauce and noodles and toss to coat and warm through. Season to taste with salt.

Step 5

Heap the stir-fry in bowls, sprinkle with chile flakes, if you want some heat, and serve warm.