Chilled Udon With Sweet-And-Spicy Chicken And Spinach
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Ginger (finely grated fresh)1 cup
Soy SauceDirections:
1
Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon
2
Heat a well-seasoned large ridged grill pan over high heat until hot
3
Pat chicken dry and season with salt and pepper
4
Mix together soy sauce, mirin, ginger juice, chile paste, and sesame oil
5
Set aside 1/2 cup of soy mixture and toss remainder with chicken
6
Grill chicken until just cooked through, 4 to 5 minutes on each side
7
When cool enough to handle, tear into bite-size pieces
8
If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes
9
Stir in spinach during last minute of cooking
10
(If using fresh udon, add noodles and spinach simultaneously to boiling water and cook 10 to 20 seconds total
11
) Drain noodles and spinach and trans-fer to a bowl of ice and cold water
12
When cold, drain well in a colander
13
Toss noodles and spinach with reserved soy mixture in a large bowl
14
Serve noodles and spinach topped with chicken
15
Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon
16
Heat a well-seasoned large ridged grill pan over high heat until hot
17
Pat chicken dry and season with salt and pepper
18
Mix together soy sauce, mirin, ginger juice, chile paste, and sesame oil
19
Set aside 1/2 cup of soy mixture and toss remainder with chicken
20
Grill chicken until just cooked through, 4 to 5 minutes on each side
21
When cool enough to handle, tear into bite-size pieces
22
If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes
23
Stir in spinach during last minute of cooking
24
(If using fresh udon, add noodles and spinach simultaneously to boiling water and cook 10 to 20 seconds total
25
) Drain noodles and spinach and trans-fer to a bowl of ice and cold water
26
When cold, drain well in a colander
27
Toss noodles and spinach with reserved soy mixture in a large bowl
28
Serve noodles and spinach topped with chicken