Spicy Sesame Noodles With Chicken and Peanuts

I added 4 cloves of minced garlic, and 2 inches of sliced ginger to the chicken, and finished the whole thing with chopped cilantro, green onions, and cucumber. I had to use gf spaghetti. Next time I will grate orange zest into the pepper sauce instead of just cooking the big pieces and taking them out. I will also use a little less pepper .

After making it once, I would try garlic next time... I found the taste a bit, well, two dimensional— heat and everything else. Just as a thought experiment, I wonder sometimes how many ingredients can be omitted or replaced with the commenter still able to claim they ‘made’ a recipe. I sure see a lot of: ‘Skipped a and b, added x, y, z and c, and I know my way is better!’

Too much oil!

Save the leftover orange from peeling and generously squeeze the orange juice into the ramen before even. It craved some citrus acid with all of the oil/fat. I chopped the remaining fruit and tossed it with the noodles. Pretty good overall.

Why not use good Chinese chili oil to taste and omit the large amount of oil and chili flakes? Add some grated zest to the soy and sesame oil. You can add extra chili flakes to taste.

It’s not meant to all be used in the recipe. You make the Chile oil and have extra. They could have noted this in the recipe, but most experienced cooks would see that after reading the recipe through

4 cloves of minced garlic, and 2 inches of sliced ginger to the chicken, and finished the whole thing with chopped cilantro, green onions, and cucumber.

When doing sesame noodles, I start with a small dry cast iron pan with the bottom completely covered with white sesame seeds. Start with low heat, slowly increase, stirring and turning with a flat edge spatula. If the heat gots too high, some seeds may pop out of the pan. Work sesame seeds to develop a nice brown with a few smokey black. Pull the pan off heat and let cool while preparing the other ingredients. Stir the crispy sesame seeds into the noodles as you add your other ingredients.

i cooked this exactly as directed—it was delicious and full of flavor. i was quite surprised how much flavor the orange peel added. be sure to get the rind and not much of the white pith (it can add bitterness). i just used a knife to peel of the top layer of the rind. will definitely make again.

Cy - I haven’t made this yet so have no idea how much of the chili oil I won’t use. But nowhere in the recipe does it say or imply not to use all of it (just that it will keep).

I will cut the amount of red pepper flakes in half next time.

Very easy, very tasty. Made half the oil blend, scraped the peanuts into the mix and then added a little more oil. Threw in some sad mushrooms near the end of the chicken but in hindsight could’ve added some red peppers for sweetness and crunch. Accidentally cooked rice noodles - next time will stick to ramen or udon as I felt the mix needed a beefier noodle base. Def add some lime juice at the end to brighten the dish. Will def make again!

Quickest and best true Chinese restaurant cold sesame noodles -- the one where all the ingredients go into a blender, dump over the noodles. DONE. Only grating the ginger takes a bit of time -- into blender with sesame oil, chicken broth, peanut butter, garlic (I buy pre-minced), hot oil, soy sauce. This one is probably good, but a LOT of steps at 9 at night. And NOT true sesame noodles.

I second the observation that the recipe nowhere implies omitting some of the Chile oil. It implies you could make the oil 2 weeks in advance.

Added tsp orange marmalade to soy/sesame/chili and whisked to make vinaigrette (skipped rinds altogether). Only used 2 tbsp grapeseed oil to toast peanuts and removed with a slotted spoon instead of emptying whole pan into the chili oil. Did not add any additional oil to cook chicken and needed a 14” skillet to brown that much meat. Lastly, I squeezed some OJ into the skillet to deglaze the pan and served with chopped mint, chives, and cilantro.