Spicy Sesame Noodles With Chicken And Peanuts Recipes
SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS
In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, noodles, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
- Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 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.
- 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.
- 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.
- 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.
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- Heat the sesame oil in a skillet over medium high heat. Add the chicken breasts to the pan quickly searing each side. This will take 1-2 minutes a side. Then add the carrot and edamame to the skillet, place a lid on the pan, and reduce the heat to low. Let cook on low for 10 minutes.
- Bring a pot of salted water to a boil and prepare the noodles accroding to the directions on the packaging.
- Meanwhile, prepare the peanut sauce. Over low heat, melt butter in a saucepan. Then add flour and mix together. Continue to whisk the butter and flour together for a minute, then pour in the coconut milk and bring the mixture to a slow boil letting it thicken for 1 minute. Then stir in the peanut butter, 1/2 cup soy sauce, and the sriracha. If you want, add in 1 tablespoon of sugar.
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- BOIL: While the chicken is marinating, bring a pot of water to boil. When boiling, season with salt, and boil the noodles according to package directions. Once the noodles are done, drain the noodles and keep them in a colander until ready to toss in the sauce.
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