Next Post
Salted Rosemary Popovers with Honey Butter.
This post may contain affiliate links, please see our privacy policy for details.
Switching up the average weeknight meal with these 30 Minute Spicy Sesame Noodles with Ginger Chicken. Szechuan style noodles in a soy-pomegranate sauce and tossed with gingery ground chicken and plenty of vegetables. Finish these saucy noodles off with the most addicting toasted sesame and peanut chili oil spooned over top. These quick and healthy vegetable-filled noodles can be made and ready in just about 30 minutes. Not only are they healthier, these spicy noodles taste just like your favorite take out.
It’s true what they say, homemade is always better, and that’s definitely the case with these noodles. I’ve mentioned this before, but something about this time of year always inspires me to stay cozied up inside. Making homemade Asian inspired recipes are always so warming and comforting. Making saucy Asian noodles along with plenty of pies and cookies… Well, that’s one of the best indoor cold-weather activities there is!
Yes, all this cold weather makes it that much easier to stay inside and cook all day long.
It might be cheesy, but nothing is better than cooking and baking on snowy days. This is going to sound odd, but when it snows in November and December, I just seem to have better days. There’s something really special about the snow falling and the feeling of being cozy in the kitchen. I love it. Clearly.
Anyway, finishing up all the rambling here and getting right into the details.
I made these spicy, saucy noodles on a whim last week using the contents of my fridge. I wanted to be able to create a quick dinner with what I had on hand. Sharing the recipe was never part of the plan. But then, I ended up loving this meal so much that I recreated it the following day to photograph it and work out the kinks.
Turns out the simplest meal really can be so delicious. Somehow these always end up being my favorites.
Making these noodles is fast and simple.
It all starts with that peanut chili oil. It’s key for adding in a little spiciness and nutty crunch with every bite. Simmer the sesame oil and salted peanuts together until the nuts are golden and toasted. Add a good amount of red pepper chili flakes (or use to your taste) and a few strips of orange rind. Now, I know the orange rind might sound odd, but trust me here. It adds a very subtle citrus punch that brightens these noodles up with a zingy flavor.
Once the oil is made. Start cooking the noodles and browning the chicken. You can really use any kind of noodle, but a good egg noodle or fresh ramen noodles (no seasoning packet) are probably best. If you’re gluten-free, use your favorite rice noodles. Those will be great too!
While the noodles are boiling, caramelize the chicken and mushrooms in the sauce. My tip here? Finely chop the mushrooms, as they add not only a vegetable, but also great flavor. You don’t even realize they’re there, but they add so much to these noodles.
Once the sauce coats the chicken, let the chicken get a little crisp in the skillet and begin to caramelize around the edges. Then just toss in the noodles and a couple of spoonfuls of the oil.
Then find chopsticks…or a fork and ENJOY.
They’re a little spicy, and a touch tangy, but with a subtle sweetness and a crunch from those peanuts. All things delicious!
If you’re looking for something fresh and healthy…ish for dinner this week, make these noodles.
My idea? Invite your quarantine crew over for a take out style dinner at home. Make these noodles, maybe add potstickers or dumplings into the mix, and have fun cooking together while enjoying your favorite drink. A Netflix, friends, and noodles kind of night. AKA…my kind of night!
Looking for other Asian recipes?? Here are my favorites:
Ginger Peanut Chicken Noodle Soup
Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce
Lastly, if you make this 30 Minute Spicy Sesame Noodles with Ginger Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Spicy Sesame Noodles with Ginger Chicken
Servings: 6
Calories Per Serving: 543 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/3 cup, plus 2 tablespoons peanut or sesame oil
- 1-2 tablespoons crushed red pepper flakes
- 1/3 cup raw peanuts, roughly chopped
- 2-3 strips orange or clementine peel
- 8 ounces Chinese egg noodles or ramen noodles
- 1/2 cup low sodium soy sauce
- 3 tablespoons pomegranate juice (optional)
- 2 tablespoons honey
- 2 tablespoons raw sesame seeds
- 3/4 pound ground chicken
- 3 cups shiitake or cremini mushrooms, sliced
- 1 inch fresh ginger, grated
- 3 cloves garlic, minced or grated
- 2 cups roughly chopped kale or green cabbage
- green onions and pomegranate, for serving
Instructions
- 1. To make the chili oil. In a large skillet, heat 1/3 cup peanut or sesame oil, and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel. 2. Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water. 3. Cook the noodles according to package directions. Drain and set aside.4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons peanut or sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the greens, and sesame seeds. Bring the mixture to a simmer.5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!
This post was originally published on November 17, 2020
It is delicious! I added just a pinch more honey and used sliced chicken thighs instead of ground, but otherwise followed the recipe to a t and was sooo tasty! Thanks for great recipe!
I am so happy this turned out well, Sam! Thank you! xTieghan
I don’t have any Chinese egg noodles or ramen noodles. I have a lot of Thai rice noodles. Will they work? I love all of your recipes so much!!
Hey Jessica,
Sure any noodles will work here! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Can you substitute roasted peanuts for raw peanuts?
Hey Jaime,
Yes, that is fine to use. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hi!! Really confused with the initial step. Do i separate the oil from the peanuts once the peanuts are golden brown and what am I doing with the excess chili oil because the rest of the recipe says use 2 tbsp. Do i pour the chili oil all over the noodles.
Hey Nida,
No, you will want to keep the oil with the peanuts and use can use the remainder of the chili oil over your dish depending on how much spice you enjoy. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
We didn’t have peanuts but used cashews, this was so good!
Thank you so much Michelle! I am so happy to hear that! xTieghan
I made this last night. I used cut up chicken breast as I didn’t have ground chicken and that was fine. It didn’t caramelize as mentioned in the recipe but it was still tasty. Most important to use low sodium soya sauce as I used regular. And it was WAY too salty, as in it reunited the dish for 2 out of 3 people at the table. Love the concept though. I would recommend adding crushed peanuts to it (outside of the chili sauce).
Hi Shannon! I am sorry this did not turn out as expected for you. If there is anything I can help with, please let me know! xTieghan
Another win! My kids love any kind of asian noodle dish and this was a huge hit! The peanut chili oil is a fantastic touch. Will definitely be making this one again!
Thank you Julee! xTieghan
Hey there, you never fail to share such great recipes, an other great and a must try recipe, keep up the good work, Big Fan of your work 🙂
Cheers.
You are so kind! Thank you so much! xTieghan
I loved this recipe, very simple, not many ingredients but tasted delicious! But I found the soy sauce mixture did not caramlize the way yours did in the Instagram video, still tasted great but turned out more liquid than I had hoped, any tips? Thanks 🙂
Hey Taylor,
Thanks for trying the recipe, I am sorry you had issues with the caramelizing. I find you will get the best results with a cast iron skillet:) I hope this helps for next time. xTieghan
Such a tasty dish! We used shrimp instead of ground chicken and added carrots and brussels. Family raved about it. Just a warning- Very spicy!
I am so happy this turned out so well for you! Thank you so much for trying it! xTieghan
Made this tonight and the flavors were Amazing but wanted it to be a bit more saucy. Any recommendations?
Made this last night! It got 4/4 check marks from my family and we love it! So easy to make!! Just ate some for lunch right now and it is even better today! Thank you!!
Love that! I am really glad you all enjoyed this Deja! Thank you! xTieghan
I have made this recipe twice so far. Both my partner and I really like it. The chili oil is SO good. I don’t like mushrooms so I swapped for broccoli and baby boy choy which turned about great. I think it is incredibly easy to put together on a weeknight. Definitely reccomend. Love your recipes!
I am really glad you have been loving this recipe, Adriann! Thank you so much! xTieghan
Question – peanut oil is flavorless and sesame oil is VERY strong, just wondering how these are interchangeable? I find that anything more than 1 tsp of sesame oil is too much. Is there a different kind of sesame oil you use that is flavorless or ?
Hey Maxine,
I really like to use a sesame and peanut oil from the Asian foods section at my local grocery store. Maybe try a different brand? I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious and I loved the chili-orange spicy oil! Next time we’ll sneak more veggies in- maybe some green and red peppers, snow peas, and more kale.
Thank you Kate! xTieghan