Spicy Sesame Noodles With Chicken and Peanuts (From NYT Cooking, Ali Slagle)

Sauce Ingredients:

• 1/2 tsp red-pepper flakes
• 2 TBS low-sodium soy sauce
• 2 tsp toasted sesame oil


• 1/4 cup oil
• 6 TBS roasted, salted peanuts, chopped
• rind of 1/2 an orange, peeled into 2-3 inch strips

Ingredients:

• 1 pound ground chicken
• 6 oz udon noodles
• juice from 1/2 orange

Combine red-pepper flakes, soy sauce and sesame oil in a medium, heat-proof bowl

In a large skillet over medium heat, combine oil, peanuts and orange rind. Heat, shaking occassionally until peanuts are golden brown (3-5 minutes). Carefully pour the oil into the red-pepper/sesame oil mixture and set aside.

In cast iron skillet, heat 1 TBS oil over medium-high heat. Add ground chicken and press it down with a wooden spoon into a thin layer. Season with salt and pepper. After the bottom is browned (about 5-7 minutes), break the chicken apart into small pieces and continue to cook.

While the chicke is cooking, cook the noodles, drain and toss with a small amount of sesame oil.

Remove orange rind from the chili oil. Off heat, add a small amount of the oil to the chicken. Add noodles to the pan and toss, adding chili oil as needed. Add orange juice and serve.