Warm Sesame "Noods" with Chicken
{"handle":"warm-sesame-noods-with-chicken-rachael-ray","title":"Warm Sesame \"Noods\" with Chicken","seoTitle":"Warm Sesame \"Noods\" with Chicken | Rachael Ray ","seoDescription":"Rachael shares her quick and easy Asian-style noodle bowls with ground chicken, vegetables, sesame, peanuts + hot crispy chilies.","image":"https://images.ctfassets.net/vmuke7sdou62/1FPmDqRMDCRKE3zGDvrII6/ece6284391026ba71b710533e25348c6/17030_sesame_noodles_5.jpg","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).
","tags":"Rachael Ray Show, Make Your Own Takeout, Chicken, Dinner, Quick + Easy, Comfort Food","publishDate":"2022-10-12T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/warm-sesame-noods-with-chicken-rachael-ray"}
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
Directions
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).