Stir-fry with chicken, vegetables and udon noodles

Ingredients:

• 2 boneless, skinless chicken thighs, thinly sliced
• 1 tsp peanut butter + more as needed
• 3 tablespoons soy sauce
• 3 green onions (white parts separated from green parts), sliced ​​diagonally
• 2 cloves garlic, crushed and finely chopped
• 2.5 cm ginger root, peeled and finely grated
• Half a jalapeño, seeded and finely diced
• 2 medium carrots, cut into strips
• 110 g shiitake mushrooms, stems trimmed, caps thinly sliced
• 3 tbsp. l. rice vinegar
• 1 cup shredded Chinese cabbage
• 0.5 cup edamame beans
• 450 g fresh udon noodles
• Sesame oil, to drizzle
• 1/4 cup coarsely chopped peanuts
• Cilantro, for serving

Preparation:

1. Grease a large, straight-sided skillet with peanut oil and place over medium heat. Add the chicken and 1 tablespoon of soy sauce. Cook until cooked through, then remove the chicken and set aside.
2. Add the white parts of the green onions, garlic, ginger, and jalapeño. Add a little more peanut oil and sauté over medium heat for 1-2 minutes. Add the carrots and sauté until softened, about 2 minutes. Add the mushrooms and sauté until softened, 2-3 minutes. Add the remaining 2 tablespoons soy sauce and vinegar, then add the napa cabbage, edamame, and reserved chicken and sauté for another minute. Sprinkle with green onions.
3. Bring a large pot of salted water to a boil. Add the noodles and cook until tender, stirring with tongs to prevent sticking, about 30 seconds.
4. Add the noodles to the pan, stir, and cook until heated through and coated with the sauce. Drizzle with sesame oil, transfer to a serving platter, and garnish with peanuts and cilantro.