Wok-Charred Udon Noodles with Chicken and Bok Choy | James Beard Foundation

Name: Wok-Charred Udon Noodles with Chicken and Bok Choy | James Beard Foundation
Ingredients: 1 tablespoon cornstarch; 1/3 cup oyster sauce; 1/4 cup hoisin sauce; 2 tablespoons Shaoxing cooking wine (or substitute dry sherry or dry white wine); 1 1/2 tablespoons sambal oelek; 2 teaspoons low-sodium soy sauce; 1 teaspoon toasted sesame oil; 1 teaspoon sugar; 1/2 teaspoon fish sauce; One 16-ounce package fresh udon noodles; 2 cups plus 1 tablespoon vegetable oil, such as canola, divided; 1 tablespoon Shaoxing cooking wine (or substitute dry sherry or dry white wine); 1 large egg white; 1 pound boneless, skinless chicken breasts, thinly sliced into 2 x 1/4-inch strips; 8 heads baby bok choy, root ends trimmed and leaves separated (about 1 pound); 1/2 medium yellow onion, thinly sliced; 1/2 teaspoon red pepper flakes

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“When Karen became our chef, one of our first meetings was to go through the menu item by item so she could learn the story behind each dish. This dish, I told her, was one of our top sellers and...

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Ingredients

1 tablespoon cornstarch
1/3 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons Shaoxing cooking wine (or substitute dry sherry or dry white wine)
1 1/2 tablespoons sambal oelek
2 teaspoons low-sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
1/2 teaspoon fish sauce
One 16-ounce package fresh udon noodles
2 cups plus 1 tablespoon vegetable oil, such as canola, divided
1 tablespoon Shaoxing cooking wine (or substitute dry sherry or dry white wine)
1 large egg white
1 pound boneless, skinless chicken breasts, thinly sliced into 2 x 1/4-inch strips
8 heads baby bok choy, root ends trimmed and leaves separated (about 1 pound)
1/2 medium yellow onion, thinly sliced
1/2 teaspoon red pepper flakes