Ditch the takeout, and toss together this fresh stir-fry, featuring juicy chicken, tender-crisp green beans, 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 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
Fajita-cut chicken (see note below)
Black bean sauce
What You'll Need
Chile flakes (optional)
Bring a pot of water to a boil. To separate the noodles, bang them against the counter. Add the noodles to the boiling water and cook until nearly tender, about 4 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, trim a few handfuls of green beans and cut them into bite-size pieces. Slice most of the scallions into 1-inch pieces, and thinly slice a small handful for sprinkling at the end. 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 green beans and sauté until tender-crisp, 2 to 3 minutes. Return the chicken to the pan, add the 1-inch 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 the remaining scallions and chile flakes, if you want some heat, and serve warm.