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Chicken and Vegetable Stir-Fry with Udon Noodles
  • 1 teaspoon peanut oil, plus more as needed
  • 2 boneless, skinless chicken thighs, thinly sliced
  • 3 tablespoons soy sauce
  • 3 scallions, white and green parts separated and sliced on the bias
  • 2 cloves garlic, smashed and finely chopped
  • One 1-inch piece fresh ginger, peeled and finely grated
  • ½ jalapeno, seeded and cut into brunoise
  • 2 medium carrots, julienned
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 3 tablespoons rice wine vinegar
  • 1 cup chiffonade Napa cabbage
  • ½ cup edamame
  • Kosher salt
  • 1 pound fresh udon noodles
  • Sesame oil, for drizzling
  • ¼ cup peanuts, coarsely chopped
  • Cilantro, for garnish
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