Udon Noodles with Coffee-Anise Glazed Chicken, Stir-Fried Bok Choy and Smashed Sesame Cucumber
An original Asian-inspired dish featuring juicy chicken in a glossy coffee, soy, and star anise glaze, served over udon noodles with wok-seared bok choy and a fresh smashed sesame cucumber side. Bold, aromatic, and balanced.
Ingredients
- 600 g boneless skinless chicken thighs (cut en trozos large)
- 600 g vacuum-packed udon noodles (separados with the manos)
- 300 g bok choy (partido a lo largo)
- 250 g cucumber (machacado and cut en trozos)
- 80 ml soy sauce (divided)
- 60 ml strong espresso coffee (freshly hecho or cold)
- 30 g honey
- 30 ml rice vinegar (divided)
- 20 ml toasted sesame oil (divided)
- 12 g brown sugar
- 20 g fresh ginger (grated and divided)
- 12 g garlic (chopped and divided)
- 2 unit star anise
- 2 g red pepper flakes (divided)
- 12 g sesame seeds (tostadas)
- 30 g scallion (sliced finas)
- 30 ml vegetable oil (divided)
- 8 g cornstarch
- 30 ml water (for disolver the maicena)
- 1 unit lime (zest fina and juice)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a bowl, mix 50 ml (3 tbsp + 1 tsp) soy sauce, the espresso coffee, honey, brown sugar, half of the ginger, half of the garlic, the 2 star anise pods, and the lime zest. Add the chicken and let it marinate for 10 minutes at room temperature.
- 2
2. Meanwhile, make the smashed cucumber: toss the cucumber with 15 ml (1 tbsp) rice vinegar, 10 ml (2 tsp) toasted sesame oil, half of the sesame seeds, a pinch of red pepper flakes, and 1/3 of the scallion. Set aside.
- 3
3. In a small glass, dissolve the cornstarch in 30 ml (2 tbsp) water and set aside for the glaze.
- 4
4. Heat a large skillet or wok over medium-high heat for 1 to 2 minutes. Add 15 ml (1 tbsp) vegetable oil. Add the bok choy with a pinch of red pepper flakes, the remaining garlic, and 1 tablespoon of lime juice. Stir-fry for 2 to 3 minutes until tender-crisp. Remove and set aside.
- 5
5. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Lift the chicken from the marinade, letting excess drip off and reserving the marinade. Cook the chicken for 5 to 7 minutes, stirring, until browned and it reaches a safe internal temperature of 165°F / 74°C.
- 6
6. Pour the reserved marinade into the skillet and bring to a boil for 1 minute. Add the cornstarch slurry and cook for 1 to 2 minutes, stirring, until a glossy glaze coats the chicken. Remove the star anise pods.
- 7
7. Add the udon noodles, the remaining 30 ml (2 tbsp) soy sauce, the remaining 15 ml (1 tbsp) rice vinegar, the remaining 10 ml (2 tsp) toasted sesame oil, and the rest of the ginger. Toss for 2 minutes so the noodles heat through and absorb some of the sauce.
- 8
8. Return the bok choy to the pan and toss gently for 30 seconds. Taste and adjust with a few more drops of lime juice if you want extra brightness.
- 9
9. Divide the udon noodles and glazed chicken among 4 plates. Finish with the remaining scallion and sesame seeds. Serve the smashed cucumber on the side or on top for contrast in texture and temperature.
Chef tips
For deeper flavor, marinate the chicken for up to 30 minutes. Do not reduce the glaze too far before adding the udon so there is still enough sauce to coat the noodles.
Substitutions
You can swap the chicken for firm tofu for a vegetarian version, using maple syrup instead of honey to make it vegan. If udon is unavailable, use thick wheat noodles. Bok choy can be replaced with tender napa cabbage.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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