4 Boneless, Skinless Chicken Breasts
1 Pound Fresh Udon Noodles
6 Ounces Sugar Snap Peas
2 Ounces Pea Tips
2 Scallions
3 Tablespoons White Miso Paste
1 1-Inch Piece Ginger
1 Tablespoon Sesame Oil
¼ Cup All-Purpose Flour
¼ Cup Soy Glaze
Wash and dry the fresh produce. Peel and finely chop the ginger. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the pea tips. In a bowl, combine the miso paste, sesame oil, soy glaze and ¼ cup of water; whisk until smooth.
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan.
Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the ginger, snap peas and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant and the snap peas are bright green. Add 2 tablespoons of water; cook, stirring frequently and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until the water has cooked off.
To the pan of snap peas, add the noodles (carefully separating with your hands before adding), pea tips and miso-soy mixture. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the pea tips have wilted. Remove from heat and season with salt and pepper to taste.
Cut the cooked chicken in half crosswise. Divide the cooked noodles and vegetables and halved chicken between 4 dishes. Garnish with the green tops of the scallions. Enjoy!
This post is sponsored by Blue Apron. Thank you for reading!
I love blue apron too! It's a lifesaver around here and I am so happy when the box is delivered and I unpack all the items like treasures from the mail man!
I also like your white top. Where is it from?:)
we've loved everything we've tried from them, and i am not just saying that!
top is old navy!
I’m so tempted to try Blue Apron – thanks for sharing! And I recently saw this Old Navy top but was worried it might be too sheer without something underneath? Buuuut I hate wearing tanks underneath shirts. Curious to hear your take! 🙂
i do wear a tank under it!
I was sent this meal from Blue Apron a few days ago! Making it tonight! I'm glad you think its winner
So easy! yumm
Here's a weird way to use your fish sauce but it is amazing-promise. Add 1 to 1/12 tbsp to each LB of ground meat before forming them into hamburgers. It adds a really salty but can't quite figure out why the burger is so good flavor. You can't let anyone see you do this because it is so stinky no one would dare eat it but once cooked you cannot taste it. Stick to 1 tbsp if you are worried……it's amazing. I got lots of complements!