Udon Noodles with Chicken in Black Plum Ginger Glaze, Wok-Seared Eggplant, and Sesame Spinach

Instructions

1. 1

   1. In a bowl, combine the chopped black plums, soy sauce, rice vinegar, honey, grated ginger, half of the minced garlic, and sesame oil. Mash the plums lightly with a fork to create a rustic sauce.

2. 2

   2. In a separate small bowl, dissolve the cornstarch in the water until smooth and set aside.

3. 3

   3. Season the chicken with black pepper and a small pinch of salt. Heat a large skillet or wok over medium-high heat for 1 to 2 minutes. Add 1 tablespoon vegetable oil and sear the chicken for 5 to 6 minutes, stirring, until fully cooked and it reaches 165°F/74°C at the thickest part. Remove and set aside.

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   4. In the same pan, add the remaining tablespoon of vegetable oil. Add the white part of the scallion, the rest of the garlic, and the Chinese eggplant. Stir-fry for 4 to 5 minutes until the eggplant is tender and browned at the edges.

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   5. Pour the plum mixture into the pan with the eggplant and cook for 2 minutes over medium heat. Stir the cornstarch slurry again and add it in. Cook 1 to 2 minutes more, stirring, until the sauce thickens and turns glossy.

6. 6

   6. Return the chicken to the pan along with the cooked udon noodles. Toss for 2 to 3 minutes so the noodles are evenly coated in the glaze and everything is thoroughly hot.

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   7. Add the fresh spinach and half of the sesame seeds. Cook for 1 minute, just until the spinach wilts. Taste and adjust salt if needed.

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   8. Divide into plates and finish with the green part of the scallion and the remaining sesame seeds on top. Serve immediately.