Prep time15 minutes
Cook Time40 minutes
Equipment: The Ultimate Skillet
8oz dan dan or udon noodles
2 tablespoons vegetable oil
16 oz ground chicken
2 tablespoons ginger, minced
3 tablespoons garlic, minced
1 cup chicken stock
3 tablespoons tahini or sesame paste
4 tablespoons soy sauce
1 teaspoon Szechuan peppercorns, ground
2 teaspoons sugar
½ teaspoon five spice
3 heads baby bok choy, steamed
½ cup chili oil
¼ cup roasted salted peanuts, chopped
3 tablespoons scallions
Salt and pepper
Cook noodles according to package instructions and set aside.
Add oil to a large skillet over medium high heat. Add chicken and season with salt and pepper. Break up the meat with the back of your spoon into small pieces. Add ginger and garlic and cook until meat is cooked through, about 6-8 minutes.
Add chicken stock, tahini, soy sauce, peppercorns, sugar, and five spice. Stir to combine and simmer until thickened, about 5 minutes. Remove from heat.
Divide noodles into bowls. Pour sauce over noodles and serve with bok choy. Drizzle with chili oil and top with peanuts and scallions.