Stir-Fried Udon with Jasmine Tea Chicken, Shiitake Mushrooms and Silky Sesame-Lime Sauce

Instructions

1. 1

   1. In a bowl, combine the chicken with the cooled jasmine tea, 2 tablespoons (30 ml) soy sauce, 1 tablespoon (15 ml) toasted sesame oil, the honey, half of the garlic, and half of the ginger. Marinate for 15 minutes in the refrigerator at 39 °F / 4 °C.

2. 2

   2. Meanwhile, make the sauce by whisking together the tahini, lime juice, the remaining 2 tablespoons (30 ml) soy sauce, water, and red pepper flakes. Stir until smooth and set aside.

3. 3

   3. Loosen the udon noodles with your hands. If they are tightly packed, rinse them for 30 seconds under warm water and drain well.

4. 4

   4. Heat a wok or large skillet over medium-high heat. Once hot, add the neutral oil and the white parts of the scallions. Stir-fry for 30 seconds.

5. 5

   5. Remove the chicken from the marinade, letting the excess drip off. Add it to the wok and cook for 4 to 5 minutes, stirring, until lightly browned and the internal temperature reaches 165 °F / 74 °C. Remove and reserve. Discard the used marinade.

6. 6

   6. In the same wok, add the shiitake mushrooms, remaining garlic, remaining ginger, carrot, bok choy, salt, and black pepper. Stir-fry for 3 to 4 minutes until the vegetables are tender yet vibrant.

7. 7

   7. Add the udon noodles and the reserved chicken. Pour in the tahini-lime sauce and add the green parts of the scallions. Toss for 2 to 3 minutes until the noodles are evenly coated and heated through.

8. 8

   8. Divide into bowls and finish with the sesame seeds on top. Serve immediately.