½poundhot cooked udon or lo mein noodles or linguine to serveapproximately
Sliced scallionsfor garnish
In a small bowl, whisk together the miso, sesame oil and the broth.
Heat a large wok or skillet over high heat, and heat 2 tablespoons of the vegetable oil. Season the chicken with salt and pepper and and stir-fry in the pan until the chicken is cooked on the outside, 3 to 4 minutes. Using a slotted spoon, transfer to a plate.
Add the remaining tablespoon of oil to the pan, then add the ginger and garlic, and stir until fragrant. Then add the bell peppers and sauté for 2 minutes, until the peppers start to soften, then add the cabbage, spinach (if using), and jalapeno and stir to combine everything, add ¼ cup water, and cover the pan. Cook until the cabbage is wilted, about 3 minutes. Return the chicken to the pan, add the miso sauce, and bring to a simmer, until the chicken is cooked through, and everything is well coated with the sauce about 2 minutes.
Serve hot, with all the sauce, over the noodles. Sprinkle with slice scallions.