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Grilled, Quick and Easy, Salads

Chilled Udon With Teriyaki Chicken and Baby Bok Choy

Chilled Udon With Teriyaki Chicken and Baby Bok Choy
Robert Gauthier / Los Angeles Times

While shopping at an Asian market last week, I found three kinds of basil. So I rounded up a friendly produce clerk and asked about the differences. That's how I ended up using red (Thai) basil in this main-course noodle ... Read more

Total time: 30 minutes | Serves 4
  • Salt
  • 4 baby bok choy, halved and cored
  • 2 pounds fresh or 24 ounces dried udon noodles
  • 3 green onions, including green tops, sliced diagonally
  • 1/2 cup packed fresh red (Thai) basil, thinly sliced
  • 2 1/2 cups shredded, grilled teriyaki chicken
  • 1 1/2 tablespoons finely minced ginger root
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 teaspoons sugar
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons vegetable oil
  • Freshly ground pepper

Step 1Bring a large pot of salted water to a boil. Have ready a medium bowl filled with ice water. Blanch the bok choy for 1 minute. Use a slotted spoon to remove the bok choy and place it immediately in the ice water. As soon as it is cool, remove and drain it thoroughly on paper towels. Cut it crosswise into 1/2-inch slices. Reserve.

Step 2Using the same pot of boiling water, cook the fresh udon just until the water returns to a boil, about 1 minute. If using dried udon, cook until al dente, about 10 to 12 minutes. Drain the noodles in a colander and rinse under cold water until cool. Drain thoroughly.

Step 3Combine the udon, bok choy, green onions, basil and chicken in a large bowl. Toss lightly to combine.

Step 4Mix together the ginger root, soy sauce, vinegar, sugar, sesame and vegetable oils and pepper to taste in a 1-cup measuring cup. Add the dressing to the udon mixture and toss to mix. Serve immediately.



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