Chilled Udon with Sweet-and-Spicy Chicken and Spinach
- 2 to 3 tablespoons finely grated fresh ginger
- 1 1/2 lb boneless skinless chicken breast halves
- 1/3 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1 teaspoon Asian chile paste with garlic
- 2 teaspoons Asian sesame oil
- 12 oz dried or 16 oz fresh udon noodles
- 6 cups baby spinach, coarse stems discarded
- Produce
- Baby spinach (6 cups)
- Chile paste with garlic, Asian (1 teaspoon)
- Ginger, fresh (2 tablespoons)
- Meat
- Chicken breast, boneless skinless halves (1 1/2 lb)
- Condiments
- Mirin (1/4 cup)
- Soy sauce (1/3 cup)
- Cooking & Baking
- Sesame oil, Asian (2 teaspoons)
- Other
- 12 oz dried or 16 oz fresh udon noodles
Preparation
Read recipe preparation on epicurious.com
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Published July 1, 2000 (12 years ago).
1 person saved this recipe.
