Lunch: Chilled Udon with Sweet-and-Spicy Chicken and Spinach

Here, you get an entire meal with a single, 45-minute recipe. Udon, Japanese wheat noodles with a chewy, stretchy texture, are available dried in the Asian food section of most supermarkets (along with mirin and chile paste with garlic) or fresh in the pr

This recipe includes fertility superfoods such as:

Chicken Breast, Sesame Seeds, Spinach

Health and fertility benefits of Chilled Udon with Sweet-and-Spicy Chicken and Spinach

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

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

Instructions

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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