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"Noods," Rach explains, "are noodles." Here, she takes udon or Korean "noods" and transforms them into an Asian-style stir fry with ground chicken, cabbage, ginger, sesame, peanuts and hot crispy chilies. The dish is quick and easy to make and is versatile, too. Sub in your favorite vegetables and instead of chicken, use ground beef or pork, or a plant-based option (and vegetable broth, not chicken broth). "I love this meal so much," laughs Rach, "that I've eaten a lot of it when you weren't looking!" 

For more popular noodles dishes from Rach, check out her Korean-Style Noodles with Veggies and Spicy Sausage and Garlic Ginger Noodles with Charred Scallions


  • 1 cup chicken bone broth
  • 2 tablespoons each light soy and dark soy sauce
  • 2 tablespoons toasted sesame oil or Chinese sesame paste
  • 1 tablespoon light brown sugar
  • A curl of orange zest
  • 3 cloves garlic, chopped or minced
  • 2 inches ginger root, peeled and cut into thin matchsticks or chopped
  • ¼ cup neutral oil
  • 1 pound ground chicken
  • Salt and white pepper
  • ¼ white cabbage, very thinly shredded (2 ½ to 3 cups)
  • 1 carrot, cut or grated into matchsticks
  • 2 Fresno chili peppers, sliced or chopped
  • 1 bunch scallions, sliced on bias and whites kept separate
  • 1 pound fresh or dried udon or Korean noodles
  • 2 tablespoons hot crispy chilies or chili oil
  • ½ cup dry roasted salted peanuts, chopped
  • 3 tablespoons toasted sesame seeds
  • Chives, cilantro and edible flowers (optional), to serve


Serves: 4


Bring 4 quarts water to boil for noodles. 

To a small pot, add broth, soy sauces, sesame oil or paste, brown sugar, orange peel, garlic and ginger and gently reduce a bit at low simmer while you prepare the meal.

Rachael Ray 14-Inch Nonstick Frying Pan

Rachael Ray 14-Inch Nonstick Frying Pan

Rachael Ray

Heat a large non-stick skillet over medium-high heat with the oil, 4 turns of the pan. Add the chicken, lightly brown and crumble it and season with salt and pepper. Add the cabbage, carrot, Fresno chilies and whites of scallions and toss 3 to 4 minutes.   

Cook noodles and transfer to pan with chicken and cabbage, add sauce and crispy chilies and peanuts and combine. Remove the orange peel. Transfer to a serving dish and top with sesame, chives, cilantro and flowers (if using).