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Szechuan Chicken Breast and Udon Noodles

Gordon Ramsay

Lesson time 15:25 min

Learn how to make a quick, flavorful, aromatic broth that tastes like it’s been simmering for days, then pair it with udon noodles and the Szechuan-crusted chicken breast—reserved from Chapter 9—for Gordon’s play on chicken noodle soup.

Gordon Ramsay
Teaches Cooking II: Restaurant Recipes at Home
Start creating dining experiences at home. Learn to cook restaurant-inspired dishes with tips for time-saving prep to show-stopping presentation.
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Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.


Students give MasterClass an average rating of 4.7 out of 5 stars.

My favorite Master Class so far. Chef Ramsay is amazing

i have learned new skills that i will cary with me. i love learning things every day

I have never watched his TV shows, but his instruction is uncomplicated. Gordon and Massimo have the best, most useful, cooking classes. Need more.

Have learned improved techniques and methods. Developed more skill with practice. Recipes are an added bonus...


Katherine Y.

What is the very first liquid he mixed with the chicken broth? Also, where do you get "roasted chicken juices"...(i am assuming you have to roast the chicken to get it..."(you see how a beginner cook I am)

Joyce Kidd

Can't wait to try this. Only wish my knife skills were half as good as Gordon's.

A fellow student

This was so good! I used miracle fettuccini noodles and boiled them in the broth before serving- they grabbed that amazing broth and it made them really good. Only had grown-up boy choy and portobello mushrooms. Can't wait to try it again when I can make it with all the proper ingredients the altered way was already amazing!

Terry B.

gorgeous! loved the rolled noodles, but did he do scallions on a mandoline? How are they so super fine and long?

Thomas C.

This recipe was very good! Felt very healthy and refreshing; the ginger and lemongrass gave it such a great palate cleansing taste, followed by the spice of the Szechuan Pepper.......I couldn't find Udon noodles at my local grocery store, so I substituted for Vermicelli instead.


I think I might try this with spiraled veggie noodles. Maybe it would be too much veg, but I like doing noodle recipes without pasta. Can't wait to see how the broth turns out from the original chicken roasting. Amazing!!

Fernando F.

Fantastic recipe, at first I did it with some leftover chicken thighs, it was delicious ! that broth ... sumptuous ...

A fellow student

Gordon makes preparation of his dishes so simple and easy to follow. His approach is lively and he does an excellent job in conveying the beauty of cooking.

Robbie B.

I did this one last night just as directed and thought it was pretty bad. Then I realized that butter really doesn’t belong in this kind of dish and omitted it. It was much better tasting, smoky and nutty. Butter was just so wrong.

A fellow student

Did gordon make his base chicken stock or did he buy regular chicken stock