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
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).