Spicy Sesame Noodles With Chicken and Peanuts
Published March 3, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½tablespoons red-pepper flakes
- 1½tablespoons low-sodium soy sauce
- 1½teaspoons toasted sesame oil, plus more as needed
- Kosher salt and black pepper
- ½cup plus 1 tablespoon neutral oil, like grapeseed or vegetable
- 6tablespoons roasted, salted peanuts, coarsely chopped
- Rind of ½ orange, peeled into 2- to 3-inch strips
- 1pound ground chicken
- 10 to 12ounces ramen or udon noodles, preferably fresh
- 3tablespoons finely chopped chives
Nutritional analysis per serving (4 servings)
564 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 34 grams protein; 532 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
- Step 2
Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the ½ cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
- Step 3
Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
- Step 4
While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
- Step 5
Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.
Private Notes
Comments
I added 4 cloves of minced garlic, and 2 inches of sliced ginger to the chicken, and finished the whole thing with chopped cilantro, green onions, and cucumber. I had to use gf spaghetti. Next time I will grate orange zest into the pepper sauce instead of just cooking the big pieces and taking them out. I will also use a little less pepper .
After making it once, I would try garlic next time... I found the taste a bit, well, two dimensional— heat and everything else. Just as a thought experiment, I wonder sometimes how many ingredients can be omitted or replaced with the commenter still able to claim they ‘made’ a recipe. I sure see a lot of: ‘Skipped a and b, added x, y, z and c, and I know my way is better!’
Too much oil!
Agree that addition of garlic and squeeze of orange would add flavor dimension. Would also add additional vegetables like broccoli and green pepper.
Made as is and loved it. Also made it with impossible meat for my vegetarian husband, and he loved it as well. Just had to cook that meat for less time. I do agree with others that I would definitely add scallions, garlic, and cucumbers to add some crunch. But we were surprised at how easy and delicious this meal was.
Added Bokchoy, red cabbage, shredded carrot and thinly sliced bell peppers to add some veg content and loved it for both the flavors and the added color on the plate! Next time I might consider using some of the orange juice for some extra acid, but it was a hit without!!