The main content
Warm Sesame "Noods" with Chicken

Warm Sesame "Noods" with Chicken


  • 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


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).