30 Minute Spicy Sesame Noodles with Ginger Chicken

Name: Mie Wijen Pedas 30 Menit dengan Ayam Jahe
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
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

Quick and healthy vegetable-filled noodles...ready in 30 minutes...faster than take-out!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 15 views

👨‍🍳 Start Cooking

Mie Wijen Pedas 30 Menit dengan Ayam Jahe

Foto: Half Baked Harvest

Ingredients

6 servings

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

Steps

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!