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Chilled Udon With Teriyaki Chicken and Baby Bok Choy

Time30 minutes
YieldsServes 4
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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 salad.

It uses leftover teriyaki chicken. The night before, grill the chicken (using your favorite teriyaki marinade), and make three or four extra breasts so you’ll have leftovers.

In the salad, plump udon noodles soak up the dressing, and the chicken is enlivened with fresh ginger root, basil and green onions. Regular basil will do, but it’s worth asking some questions to enjoy the subtle pleasures of Thai basil, with its green leaves and beautiful red stems.

Morgan is author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books).

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1

Bring 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.

2

Using 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.

3

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

4

Mix 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.