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Ditch the takeout, and toss together this fresh stir-fry, featuring juicy chicken, grassy asparagus, and big, bouncy udon noodles.
Note: The chicken may arrive frozen for freshness. Store the chicken in the refrigerator to defrost before cooking. If you need to defrost it 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.
What You Get
Fresh udon noodles
Fajita-cut chicken (see note below)
Black bean sauce
What You'll Need
Chile flakes (optional)
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.
Meanwhile, snap off the tough ends of the asparagus, and slice the asparagus into bite-size pieces. Slice the scallions into 1-inch pieces. Drain the chicken and pat dry with paper towels.
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.
Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the asparagus and sauté until tender-crisp, 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.
Heap the stir-fry in bowls, sprinkle with chile flakes, if you want some heat, and serve warm.