CHICKEN AND SPINACH CHILLED UDON SALAD

Ingredients Weight Measure
Fresh ginger, finely grated 3 Tbsp.
Soy sauce 1/3 cup
Mirin (Japanese sweet rice wine) 1/4 cup
TABASCO® brand Garlic Pepper Sauce 3 Tbsp.
Sesame oil
Chicken breast halves, boneless, skinless 1-1/2 lbs.
Dried udon noodles 12 oz.
Baby spinach, coarse stems discarded 6 cups
Asian chili paste with garlic 1 tsp.

Method

  1. Mix together ginger, soy sauce, mirin, TABASCO® Garlic Pepper Sauce and sesame oil.
  2. Set aside 1/2 cup of soy mixture and toss remainder with chicken.
  3. Grill chicken until just cooked through, 4 to 5 minutes on each side.
  4. When cool enough to handle, tear into bite-size pieces.
  5. If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes.
  6. Stir in spinach during last minute of cooking.
  7. Toss noodles and spinach with reserved soy mixture in a large bowl.
  8. Serve noodles and spinach topped with chicken.

Yield: 4-6 servings