Orange Beef & Noodles with Cabbage & Sesame Peanuts

Orange Beef & Noodles

with Cabbage & Sesame Peanuts

20 MIN
-$0.05/serving 2 Servings
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Available Options

  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef View recipe
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    In this quick-cooking dish, we’re bringing together beef, sautéed mushrooms and cabbage, and delightfully chewy noodles with an irresistible sauce made with orange marmalade, soy sauce, sesame oil, and more for a burst of sweet citrus that’s perfectly tempered by umami (or savory) flavors. For a bit of crunch, we’re garnishing it all with roasted peanuts tossed with more nutty sesame oil and seeds.
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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
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    fresh
    ingredients
    Orange Beef & Noodles with Cabbage & Sesame Peanuts
    Title
    • 10 oz Chopped Chicken Breast
    • 6 oz Fresh Wonton Noodles (Previously Frozen)
    • 1 Tbsp Sesame Oil
    • ½ lb Green Cabbage
    • 4 oz Mushrooms
    • 1 Tbsp Rice Vinegar
    • 1 tsp Black & White Sesame Seeds
    • 2 Tbsps Orange Marmalade
    • 1 Tbsp Soy Sauce
    • 3 Tbsps Sweet Chili Sauce
    • 3 Tbsps Roasted Peanuts
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the orange marmalade, soy sauce, vinegar, sweet chili sauce, and half the sesame oil. Roughly chop the peanuts; place in a separate bowl. Add the sesame seeds and remaining sesame oil; season with salt and pepper. Stir to coat.

    Cook the chicken & vegetables
    2 Cook the chicken & vegetables

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Using a spoon, move the mushrooms to one side of the pan. Add the seasoned chicken in an even layer to the other side. Cook, without stirring, 3 to 4 minutes, or until browned. Stir the chicken and mushrooms to combine. Add the sliced cabbage; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the cabbage is softened and the chicken is cooked through. Turn off the heat.

    Cook the noodles
    3 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly. 

    Finish the noodles & serve your dish
    4 Finish the noodles & serve your dish

    Add the cooked noodles and sauce (carefully, as the liquid may splatter) to the pan of cooked chicken and vegetables. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and noodles topped with the sesame peanuts. Enjoy! 

    Tips from Home Chefs

    Orange Beef & Noodles

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the mushrooms. Cut out and discard the core of the cabbage; thinly slice the leaves. In a bowl, combine the orange marmalade, soy sauce, vinegar, sweet chili sauce, and half the sesame oil. Roughly chop the peanuts; place in a separate bowl. Add the sesame seeds and remaining sesame oil; season with salt and pepper. Stir to coat.

    2 Cook the chicken & vegetables

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Using a spoon, move the mushrooms to one side of the pan. Add the seasoned chicken in an even layer to the other side. Cook, without stirring, 3 to 4 minutes, or until browned. Stir the chicken and mushrooms to combine. Add the sliced cabbage; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the cabbage is softened and the chicken is cooked through. Turn off the heat.

    Cook the chicken & vegetables
    Cook the noodles
    3 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly. 

    4 Finish the noodles & serve your dish

    Add the cooked noodles and sauce (carefully, as the liquid may splatter) to the pan of cooked chicken and vegetables. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished chicken and noodles topped with the sesame peanuts. Enjoy! 

    Finish the noodles & serve your dish
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