2red bell peppersthinly sliced, and halved crosswise
4cupsslivered or chopped Napa cabbage, or 2 cups slivered cabbage and 4 cups roughly chopped spinach
1jalapenoseeded and minced
½poundhot cooked udon or lo mein noodles or linguine to serveapproximately
Sliced scallionsfor garnish
Instructions
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.
Notes
If you don’t have Napa cabbage you can use another sturdier kind of cabbage, but make sure to sliver it very thinly, as you want it to soften nicely as it cooks. There is no salt or soy sauce in this recipe because the miso paste has quite a bit of saltiness to it.