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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.
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.
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).