Ingredients

• 1 1/2 tbsp. red pepper flaks
• 1 1/2 tbsp. soy sauce
• 1 1/2 tsp. toasted sesame oil, plus more as needed
• salt and pepper
• 1/2 c. + 1 tbsp. vegetable oil
• 6 tbsp. roasted, salted peanuts, coarsely chopped
• rind of 1/2 orange, in 2" to 3" strips
• 1 lb. ground chicken (or pork)
• 10-12 oz. ramen or udon noodles (pref. fresh)
• 3 tbsp. finely chopped chives

Preparation

1. In a medium bowl, combine pepper flakes, soy sauce, and sesame oil. Set aside.
2. Bring a large pot of salted water to boil. Meanwhile, in a large skillet over medium heat, cook the 1/2 c. oil, peanuts, and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red pepper mixture (it may splatter) and set aside.
3. In the same skillet, heat the remaining tbsp. of oil over medium-high heat. Add the chicken and press down into a single layer. Season generously with salt and pepper. Cook, without stirring, occasionally pressing down, until the bottom is browned, 5-7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1-2 minutes more.
4. While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
5. Remove and discard the orange rind from the chili oil. Off the heat, add enough chili oil to coat the chicken, scraping up any browned bits. Add noodles and toss, adding more chili oil to fully coat. (If you don’t use it all, you can store it for two weeks in the refrigerator.) Top with chives and serve.

NYT