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:
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
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.
- 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
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- 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!