Warm Sesame "Noods" with Chicken
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Warm Sesame "Noods" with Chicken

Ingredients

  • 1 cup chicken bone broth

  • 2 tablespoons each light soy and dark soy sauce

  • 2 tablespoons toasted sesame oil or Chinese sesame paste

  • 1 tablespoon light brown sugar

  • A curl of orange zest

  • 3 cloves garlic, chopped or minced

  • 2 inches ginger root, peeled and cut into thin matchsticks or chopped

  • ¼ cup neutral oil

  • 1 pound ground chicken

  • Salt and white pepper

  • ¼ white cabbage, very thinly shredded (2 ½ to 3 cups)

  • 1 carrot, cut or grated into matchsticks

  • 2 Fresno chili peppers, sliced or chopped

  • 1 bunch scallions, sliced on bias and whites kept separate

  • 1 pound fresh or dried udon or Korean noodles

  • 2 tablespoons hot crispy chilies or chili oil

  • ½ cup dry roasted salted peanuts, chopped

  • 3 tablespoons toasted sesame seeds

  • Chives, cilantro and edible flowers (optional), to serve

Preparation

Serves: 4

Bring 4 quarts water to boil for noodles. 

To a small pot, add broth, soy sauces, sesame oil or paste, brown sugar, orange peel, garlic and ginger and gently reduce a bit at low simmer while you prepare the meal.

Heat a large non-stick skillet over medium-high heat with the oil, 4 turns of the pan. Add the chicken, lightly brown and crumble it and season with salt and pepper. Add the cabbage, carrot, Fresno chilies and whites of scallions and toss 3 to 4 minutes.   

Cook noodles and transfer to pan with chicken and cabbage, add sauce and crispy chilies and peanuts and combine. Remove the orange peel. Transfer to a serving dish and top with sesame, chives, cilantro and flowers (if using). 

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...