Good Eggs Meal Kits
Udon Noodle Stir-Fry with Chicken & Shishitos
Product Details
Ditch the takeout, and toss together this fresh stir-fry, featuring pre-cut chicken, vibrant shishitos, and big, bouncy udon noodles.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: wheat, soy.
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.
