Gochujang Chicken & Udon Stir-Fry

Remove the noodles and honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. In a bowl, whisk together the honey (kneading the packet before opening), black bean sauce, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Using your hands, carefully separate the noodles. In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, chopped ginger, chopped bok choy stems, and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the noodles and sauce; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the sauce is slightly thickened.

Add the cooked chicken and chopped bok choy leaves to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sliced green tops of the scallions. Enjoy!