Culinary Arts

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.

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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.



Reviews

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

Gordon shared/taught a variety of techniques across different foods. In addition to elevating technique, he provided very practical advice.

i just love it !! so amazing - cant wait for chapter 3 !! so much to learn, so much to enjoy especially the enthusiasm and the love, care, skill and flair of gordon is second to none - i am completley wowed and cant wait to try everything he taught

I have learned so many tips and tricks from Gordon. Love these Master classes!!

very very nice to learn as a chef from a chef with refined and controlled techniques. Super thank you Gordon!


Comments

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

Christina B.

Gordon is a very good teacher. He inspires me to be a better beginner Chef. Thank you!

Jeanne C.

Love Gordon's lessons. Trying to download the pdf but this is the message. Can you let me know what's happening with this. Thanks. <?xml version="1.0" encoding="ISO-8859-1"?> <Error> <Code>AccessDenied</Code> <Message>Request has expired</Message> <X-Amz-Expires>3600</X-Amz-Expires> <Expires>2019-05-27T15:15:03Z</Expires> <ServerTime>2019-05-27T15:17:26Z</ServerTime> <RequestId>93CE83B191C57322</RequestId> <HostId>9el3XjMbhT8UD8Wo8Hpdtg1e60lKlvND6k4/+DtC18r+g3Z7pzEKyM87Rikio0qIyItVL2p1320=</HostId> </Error>

Bryce H.

I’m 13 years old and I’m trying to study culinary arts. I came across this meal and instantly wanted to make it. For my first attempt this is what I pulled off.

zsazsa C.

im so doing this !!!! love the idea of the broth served as a form of " sauce". love love the idea of layering of textures and flavors. Thank you, Gordon <3

Michael O.

This one went over my head. Too many notes, although I must admit I've not made anything at this level.

Chris A.

Loved the lesson. Any suggestions on how best to do the sliced scallion garnish? Is it the white parts mostly? Does it stay in the ice water?

Ramona W.

The Szechuan Chicken Breast and Udon Noodles is now our favorite soup. I make a slow roasted Beef Pho and everyone wants it all the time. Now this is a new favorite. The flavors of the broth are just as impressive as my Pho broth that takes hours to make. The reserved juice from the Roasted Szechuan Chicken packs even more flavor. The sautéed vegetables are so flavorful and not soggy since they are cooked separately and added at the end. And I can't say enough about the flavor of the Szechuan Roasted Chicken with a crispy skin and all the spices. The lemon salt adds a fresh citrus flavor and the noodles keep the chicken from sinking into the broth so the skin stays crispy.