30 Minutes • Gluten-free • Lactose-free • Low FODMAP • Serves 4 • Szechuan style noodles in a fabulous sauce and tossed with gingery ground chicken, mushrooms and kale. (Don’t be afraid of the kale! It’s delicious and mild as it’s chopped and cooked in this recipe.) And to top it off? Toasted chili oil you make yourself. You will want to put it on everything. You can make this quick and healthy vegetable-filled noodle dish in about 30 minutes – less time than picking up takeout and ohhhh so much better!  

INGREDIENTS:

1/3 cup combined ½ garlic infused olive oil and ½ toasted sesame oil (1/3 cup total)

1 tablespoon crushed red pepper flakes

1/3 cup raw peanuts, roughly chopped

2-3 strips orange or clementine peel (use your vegetable peeler to make the strips)

10 ounces gluten free ramen noodles (I use Lotus Foods Organic Quick-Cook Jade Pearl Rice Ramen Noodles)

1/2 cup gluten free low sodium soy sauce

2 tablespoons maple syrup (or honey if you tolerate)

1/2 cup water

2 tablespoons toasted sesame oil

1 pound ground chicken

3 cups oyster mushrooms, chopped

1 inch fresh ginger, grated

2 cups roughly chopped kale

2 tablespoons raw sesame seeds

Green onions and additional peanuts for serving

DIRECTIONS:

Make the chili oil first. In a large skillet, heat the garlic-infused olive oil combined with the sesame oil (1/3 cup total), and the peanuts over medium heat. Cook, stirring occasionally until the peanuts turn golden, about 5 minutes. Don’t cook too hot and watch for burning as that will change the taste. Remove from the heat and transfer the oil to a heatproof bowl or glass jar. Stir in the red pepper flakes and orange peel and let sit while you make the rest of the meal.

Combine the soy sauce, maple syrup, and water and set aside. Wash and chop the kale, mushrooms and green onions.

Meanwhile, Cook the noodles according to package directions. Drain and set aside.

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 the chicken all over, breaking the chicken up as it cooks, about 5 minutes. Add the mushrooms and ginger and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce/water mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and it begins to caramelize and get crispy, about 5 minutes. Add the remaining soy sauce mixture, the kale, and the sesame seeds. Bring the mixture to a simmer.

Stir in the noodles and 1 tablespoons chili oil (or more depending on how spicy you prefer and can tolerate).

Remove from the heat. Serve warm, topped with additional chili oil, peanuts and green onions.

Original recipe inspired by Tieghan Gerard, Half Baked Harvest

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