Orange-Chile-Sesame Udon Noodles with Chicken, Spinach and Peanuts
How do you decide what to make for dinner? For me, I read a recipe somewhere, get inspired, then make my own version of it. In this case, it all started with the NY Times, but my version of their dish is easier, and more nutritious with the addition of some spinach.The dish comes together really quickly (something that always seems to surprise people who don’t cook, like my boyfriend), and leftovers are perfect for lunch the next day.
- 1 orange
- ½ cup plus 2 tablespoons grapeseed oil
- 2 teaspoons red chile flakes
- 1 pound ground chicken
- 2 large handfuls of fresh spinach
- 2 tablespoons sesame oil
- ¼ cup soy sauce
- 8 ounces udon noodles, cooked and drained
- ⅓ cup peanuts, toasted
- Use a vegetable peeler to remove just the zest of the orange; reserve the orange itself for another use. Combine the zest in a small pan with ½ cup of the grapeseed oil and the chile flakes. Heat over medium high heat until the oil bubbles. Let it cook for one minute, then remove from the heat and set aside to allow the orange and chile to infuse the oil.
- Heat the remaining 2 tablespoons of grapeseed oil in a large skillet over medium high heat; add the chicken and cook until no longer pink. Add the spinach and sesame oil and stir together until the spinach wilts.
- Strain out the zest and chile flakes from the oil. Add the infused oil to the pan with the chicken, then add the soy sauce and cooked noodles and toss everything to coat.
- Transfer to a serving platter and top with the toasted peanuts.