How to prepare Spicy Sesame Noodles With Chicken and Peanuts

Spicy Sesame Noodles With Chicken and Peanuts

Time : 30 minutes 

Sizzling hot oil is poured over red pepper flakes, orange peel, crunchy peanuts, soy sauce, and sesame oil in this quick and spicily prepared midweek noodle dish. As the combination settles, the tastes in the ground chicken become more intense and hot. The vibrant chile-peanut oil shines when combined with tender noodles and grilled chicken. When you break up the chicken in Step 3, add a quick-cooking green vegetable if you're in the mood for something green. Alternatively, you might use tofu that has been crumbled or ground beef, pork, or both. 

INGREDIENTS

Yield:

4 servings

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.

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.