Japanese-Style Chicken & Miso Sesame Noodles

🥘 Ingredients

• Dijon mustard
  4 tsp
• Korean chili flakes
  2 tsp
• Sun Noodle fresh noodles
  2 unit
• black pepper
• cooking oil
  2 tsp
• diced skinless dark meat chicken
  20 oz
• edamame
  8 oz
• miso sauce concentrate
  4 unit
• red cabbage and carrot mix
  8 oz
• rice wine vinegar
  ½ tsp
• salt
• scallions
  4 unit
• sesame dressing
  3 oz
• sesame seeds
  2 tbsp
• soy sauce
  3 tbsp
• sweet Thai chili sauce
  2 oz

🍳 Cookware

• large pot
• large bowl
• whisk
• large pan
• large pot
• strainer

1. 

   1

   Bring a large pot of water to a boil. Wash and dry all produce. In a large bowl , whisk together with a whisk : sesame dressing , sweet Thai chili sauce , miso sauce concentrate , Dijon mustard , 1½ TBSP soy sauce (3 TBSP for 4 servings), ¼ tsp rice wine vinegar (½ tsp for 4), and as many Korean chili flakes as you like (we used half). Rinse shrimp under cold water, then pat dry with paper towels, or open package of diced skinless dark meat chicken and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and black pepper . Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

   sesame dressing: 3 oz, sweet Thai chili sauce: 2 oz, miso sauce concentrate: 4 unit, Dijon mustard: 4 tsp, soy sauce: 3 tbsp, rice wine vinegar: ½ tsp, Korean chili flakes: 2 tsp, diced skinless dark meat chicken: 20 oz, cooking oil: 2 tsp, salt, black pepper
2. 

   2

   Heat a large dry pan over medium-high heat. Add sesame seeds and toast, stirring frequently, until fragrant and golden brown, 2-3 minutes. Transfer to the bowl with the miso-sesame sauce. Use the pan used for shrimp or chicken here.

   sesame seeds: 2 tbsp
3. 

   3

   Heat a drizzle of oil in the same pan over medium-high heat. Add red cabbage and carrot mix and edamame ; season with salt and pepper. Cook, stirring occasionally, until just tender, 2-3 minutes.

   red cabbage and carrot mix: 8 oz, edamame: 8 oz
4. 

   4

   Meanwhile, trim and thinly slice scallions . Once water is boiling, gently separate Sun Noodle fresh noodles and add to the large pot . Cook, stirring, until just tender, ⏱️ 2 minutes . Drain and rinse thoroughly under cold water in a strainer , at least ⏱️ 30 seconds . Shake off any excess water.

   scallions: 4 unit, Sun Noodle fresh noodles: 2 unit
5. 

   5

   Transfer drained noodles to the bowl with sauce. Using tongs, toss until noodles are evenly coated. Add half the scallions and half the stir-fried veggies; toss until evenly combined. Add half the shrimp or half the chicken along with half the scallions and half the stir-fried veggies.
6. 

   6

   Divide noodles between bowls; top with remaining stir-fried veggies. Garnish with remaining scallions and serve. Top noodles with remaining shrimp or remaining chicken along with remaining stir-fried veggies. Chicken is fully cooked when internal temperature reaches 165 degrees F.