Warm Sesame "Noods" with Chicken
Rachael Ray

Warm Sesame "Noods" with Chicken

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  • 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).

Tags:Chicken, Comfort Food, Dinner, Make Your Own Takeout, Quick + Easy, Rachael Ray Show, redirect