I'm making warm sesame noods.
This noodle bowl is made with sesame oil and sesame seeds.
I'm putting dry roasted peanuts on top.
For the sauce for the noods,
I have water coming up to a boil.
I have a pound of ground chicken that is browning up here.
While this is browning, we'll warm some stock
on our back burner here, over a simmer.
We'll warm a little chicken stock.
Then we're going to season our stock
with about two turns of the pan, or two tablespoons each,
of light soy sauce and dark soy sauce,
and then two tablespoons of our sesame oil, one, two.
A strip of orange rind.
We'll put in a little bit of sugar, like a tablespoon.
The chicken we're going to season,
very traditionally, in a lot of Asian dishes,
especially Chinese dishes, always white pepper,
so salt and white pepper.
We're going to add some carrot, cut into match sticks,
and a couple inches of fresh ginger root.
Once the meat is brown,
I scoot it off to the side a little bit,
and we'll get the carrots going first,
'cause they'll take the longest.
We also have big bunch of scallion here,
it'll go in later.
And we have some chilies.
These are Fresno chilies.
Fresno chilies are kind of a fruity heat.
Now, for the noodles,
you could have fresh, big, fat beautiful udon noodles,
you could have dry udon noodles,
or these are Korean noodles that are also fresh noodles,
they cook very quick. (audience awes)
I love these, right?
I'm gonna add some cabbage to this,
fairly, fairly thinly shredded cabbage,
and that gives us a lot of crunch,
and a lot of great nutrition in the dish as well.
And we've got the cabbage wilted.
Now we're going to add our garlic and ginger and scallion.
We've got a couple inches of ginger.
And the scallion, save a little bit of your greens.
And then we've got our chilies.
Time to drop those noodles,
they only take a couple of minutes.
Let me try and drain these.
I won't be able to see you for a minute or so
because of my glass situation. (audience laughs and applauds)
Where's the pot?
I'm shocked I made it to the pot.
So we drain the noodles, put 'em back into the hot pot.
In goes all of our veg and crispy chicken.
In goes all of our sauce. (audience awes and applauds)
In goes some of our peanuts.
In goes some of our sesame.
Ah.
Okay.
Okay. Come to mama.
(audience clamors)
Wow. The rest of the peanuts. (audience applauds)
Sesame, a little bit of crispy chili oil.
(audience oohs)
And then,
our flowers. (audience awes and cheers)
Give me a sec, we'll be right back.
(audience applauds and cheers loudly)