2 packages (about 7 ounces each) precooked/instant udon noodles, cooked as directed on package
Place 1 teaspoon of the peppercorns in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked. Mix with sea salt. Press seasoning mixture onto both sides of chicken breasts. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently. Keep warm.
Place remaining 1 teaspoon peppercorns and lemon grass stalks in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string.
Heat sesame oil in large saucepan on medium heat. Add bok choy and shitake mushrooms; cook and stir 2 minutes. Add chicken stock, sake, ginger and the spice bundle; bring to boil. Reduce heat to low; simmer 5 minutes. Add snow peas and bell peppers; simmer 5 minutes longer or until tender-crisp. Remove spice bundle.
Slice chicken diagonally into thin slices. Divide noodles, broth mixture and chicken among soup bowls. Sprinkle with 2 green onions, thinly sliced, if desired.
Udon noodles are Japanese noodles made from wheat. They can be found in the Asian aisle of some supermarkets and in Asian groceries. They are available in the precooked/instant form in aseptic packages or in the dried form.
To use dried udon noodles, cooked noodles in large pot of boiling water 8 to 10 minutes or until tender. Rinse under cold water; drain well. Prepare recipe as directed, adding drained noodles with snow peas and bell peppers.
Sake is available wherever fine wines are sold. It may also be found in the Asian aisle of some supermarkets and in Asian groceries.