This stir-fry comes together lickety-split, faster than you can order takeout. Toss together thick udon noodles, tender chicken breast, and sweet cabbage, all rolled in a black bean sauce.
What You Get
Napa, savoy, or green cabbage
Cut chicken (see note below)
Black bean sauce
Udon noodles (see note below)
What You'll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 25 minutes
Total Time: 25 minutes
Bring a pot of water to a boil. Cut half of the cabbage into strips about ½-inch thick (you should have about 4 cups). Slice the green onions. Chop 2 cloves of garlic. In a bowl, toss the chicken with about ⅓ cup of the black bean sauce.
Add the noodles to the boiling water, stir to separate the strands, and cook until nearly tender, 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.
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 browned on the bottom, 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.
Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the cabbage and garlic, season with a pinch of salt, and sauté until the cabbage is softened, 2 minutes. Return the chicken and juices to the pan and add the noodles, remaining black bean sauce, and most of the green onions, reserving a handful. Stir-fry until the noodles are warmed through and everything is evenly coated with sauce, 2 minutes. Season to taste with salt.
Heap the stir-fry in bowls, sprinkle with the remaining green onions and chile flakes, if you want some heat, and serve warm.Contains: wheat, soy.
Note: The chicken and noodles 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. Keep the noodles frozen until ready to cook.