Rice Noodles with Chicken in Black Sesame Miso Glaze, Stir-Fried Bok Choy and Quick Ginger Pickles

Instructions

1. 1

   1. Place the rice noodles in a large bowl and cover with very hot water. Soak for 10 to 12 minutes until flexible but still slightly firm. Drain, briefly rinse under cold water, and toss with a few drops of vegetable oil to prevent sticking.

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   2. Make the quick pickles by combining the cucumber, half of the ginger cut into thin strips, the rice vinegar, water, and 1/2 tablespoon honey in a bowl. Stir well and let sit for 15 minutes while you continue with the recipe.

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   3. In another bowl, mix the white miso, 3 tablespoons soy sauce, toasted sesame oil, black sesame seeds, the remaining 1 tablespoon honey, and the grated ginger. Add 1 tablespoon water if you want a slightly looser glaze.

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   4. Pat the chicken breast strips dry with paper towels and toss them with 2 tablespoons of the black sesame miso glaze. Let marinate for 10 minutes.

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   5. Heat a wok or large skillet over medium-high heat for 1 to 2 minutes. Add 1 tablespoon vegetable oil. Add the chicken and cook for 5 to 6 minutes, stirring, until browned and cooked through to a safe internal temperature of 165°F / 74°C. Transfer to a plate.

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   6. In the same pan, add the remaining 1 tablespoon vegetable oil and the chopped garlic. Stir-fry for 20 seconds. Add the bok choy and cook for 2 to 3 minutes until tender-crisp. Add the remaining 1 tablespoon soy sauce and, if needed, a pinch of salt. Remove with the chicken.

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   7. Reduce the heat to medium. Add the drained noodles to the pan with the remaining glaze. Toss for 1 to 2 minutes so the noodles are evenly coated and heated through. If the mixture looks too thick, add 1 or 2 tablespoons of water.

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   8. Return the chicken to the pan and toss for 1 more minute to combine the flavors. Add most of the scallion and the mild chili flakes if using.

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   9. Divide the chicken noodles among four plates or bowls. Arrange the stir-fried bok choy on the side and top with the drained pickled cucumber. Finish with the remaining scallion and serve with lime wedges for squeezing over the top.