When your noodles are cooked to your liking, drain them and rinse with cold water to stop the cooking process. Set them aside for later.
Now lets prep the veggies. We need to mince the garlic, peel and mince the ginger, peel and chop the carrots into large sticks and separate the stems of the rainbow chard, then chop.
Lucky for me I had my handy dandy lil sister over to help me with my cooking and prep work since my back is giving me grief this week. Isn’t she cute!! Love this gal.
To remove the stems of the rainbow chard fold the leaves over and run a knife along the spine to separate the leaves. At this point I dried the leaves and wrapped them in a paper towel in a Ziploc bag to save for a later dish.
Now that you are prepped and have all the veggies and noodles ready to rock and roll let’s get the chicken cooked up. Heat the vegetable oil and sesame oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper and crushed red pepper flakes. Brown chicken on both sides and cook with lid on. When chicken is done remove it from the skillet and let it rest for at least 5 minutes.
Wipe out your skillet a little and return it to the stove top on high heat. Pour in roasted sesame oil and add your cooked udon noodles. Let them brown stirring occasionally for 5 minutes. Reduce the heat to medium and pour in the sauce. Ooooh. This is the good stuff right here. It smells so good. Toss it well to coat all the noodles and perform a taste test to make sure you like where you’re sauce is at. Maybe it needs more pepper? It should be pretty salty from the soy sauce so you should be good there.
Now add your carrots and rainbow chard. Mix it together. Cook for an additional 5 minutes to caramelize the sauce with the noodles a little. Mmm. Now remove the skillet from heat and add the snow peas. We only want them to be slightly cooked and that will happen in the next two minutes while you are preparing to plate your meal.
Pour the noodles and veggies onto your serving dish and sprinkle on the sesame seeds.
Slice up the pan seared chicken and lay it over top.
I added Asian micro greens. They add such a fresh light crunch to this warm earthy dish. They are optional, but I HIGHLY recommend them.
That is one pretty meal. I’d eat it anyway. 🙂
Dig in! I hope you get a chance to serve this to friends or family. We loved it!