2 to 3 tablespoons finely grated fresh ginger
1 1/2 lb boneless skinless chicken breast halves
1/3 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
1 teaspoon Asian chile paste with garlic
2 teaspoons Asian sesame oil
12 oz dried or 16 oz fresh udon noodles
6 cups baby spinach, coarse stems discarded
Garnish: julienne scallions and toasted sesame seeds
Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon.
Heat a well-seasoned large ridged grill pan over high heat until hot. Pat chicken dry and season with salt and pepper. Mix together soy sauce, mirin, ginger juice, chile paste, and sesame oil. Set aside 1/2 cup of soy mixture and toss remainder with chicken.
Grill chicken until just cooked through, 4 to 5 minutes on each side. When cool enough to handle, tear into bite-size pieces.
If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes. Stir in spinach during last minute of cooking. (If using fresh udon, add noodles and spinach simultaneously to boiling water and cook 10 to 20 seconds total.) Drain noodles and spinach and trans-fer to a bowl of ice and cold water. When cold, drain well in a colander.
Toss noodles and spinach with reserved soy mixture in a large bowl.
Serve noodles and spinach topped with chicken.
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Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
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