Spicy Sesame Chicken and Noodles

Ingredients:

• 1/3 cup, plus 2 tablespoons sesame oil
• 1-2 tablespoons crushed red pepper flakes
• 1/3 cup raw cashews, roughly chopped
• 2-3 strips orange or clementine peel
• 8 ounces ramen noodles
• 1/2 cup low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons toasted sesame seeds
• 1 lb pound ground chicken
• 8 oz cremini mushrooms, sliced
• 1 inch fresh ginger, grated
• 4 cloves garlic, minced
• 2 cups roughly chopped baby bok choy
• green onions, for serving

Directions:

1. To make the chili oil. In a large skillet, heat 1/3 cup sesame oil, and the cashews over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel.
2. Meanwhile, combine the soy sauce, honey, and 1/3 cup water.
3. Cook the noodles according to package directions. Drain and set aside.
4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons sesame oil and the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms, ginger, and garlic, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the cabbage, and sesame seeds. Bring the mixture to a simmer.
5. Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!

*Adapted from Half Baked Harvest