Rachael's Asian-Style Noodle Bowls with Ground Chicken + Veggies

Step 1

Bring 4 quarts water to boil for noodles

Step 2

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

Step 3

Listicle: Rachael Ray 14-Inch Nonstick Frying Pan Heat a large non-stick skillet over medium-high heat with the oil, 4 turns of the pan

Step 4

Add the chicken, lightly brown and crumble it and season with salt and pepper

Step 5

Add the cabbage, carrot, Fresno chilies and whites of scallions and toss 3 to 4 minutes

Step 6

Cook noodles and transfer to pan with chicken and cabbage, add sauce and crispy chilies and peanuts and combine

Step 7

Remove the orange peel

Step 8

Transfer to a serving dish and top with sesame, chives, cilantro and flowers (if using)