30 Minute Spicy Sesame Noodles with Ginger Chicken

They’re a little spicy, and a touch tangy, but with a subtle sweetness and a crunch from those peanuts. All things delicious!

30 Minute Spicy Sesame Noodles with Ginger Chicken

From: Half Baked Harvest

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

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6


  • 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


  • 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.
  • Meanwhile, combine the soy sauce, pomegranate juice (if using), honey, and 1/3 cup water.
  • Cook the noodles according to package directions. Drain and set aside.
  • 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.
  • 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!

See more at Half Baked Harvest


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Food Magazine: 30 Minute Spicy Sesame Noodles with Ginger Chicken
30 Minute Spicy Sesame Noodles with Ginger Chicken
They’re a little spicy, and a touch tangy, but with a subtle sweetness and a crunch from those peanuts. All things delicious!
Food Magazine
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