From Gordon Ramsay's MasterClass

Szechuan Chicken Breast and Udon Noodles

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.

Topics include: Side • Stock • Sautée

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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.

Topics include: Side • Stock • Sautée

Gordon Ramsay

Teaches Cooking II: Restaurant Recipes at Home

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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.

Please continue these classes....I need all the help I can get in the kitchen. Love you!

Just outstanding. Very detailed and perfectly explained. Thanks GR‼️

I really enjoyed this class, much more than the first.

Thank You Gordon Ramsey for opening up my palette and passion about food again. Your two classes have been exceptional. Please do more!

Comments

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.

Tim B.

This dish was excellent, while all the various pieces separately are tasty, the broth brings it all together and elevates a simple roasted chicken. My family requested to add this recipe to our favorites list!

A fellow student

Im literally sitting here eating bagel bites watching these videos. I almost feel guilty lol

Jörg K.

Dangerous mistake in the PDF: "To make this dish gluten-free, substitute tamari for soy sauce and use a brand of gluten-free noodles." Tamari IS the gluten-free Japanese soy sauce, whilst the other one, Shoyu, may be containing gluten, because it is made from wheat. So the advice in the PDF is COMPLETLY wrong.

Rasa C.

This dish was really delicious and oh so rich in flavor. Never before I was able to create an Asian dish with so much umami in it. I used rice noodles.

James J.

Was Delicious. I used rice noodles (GF). Gordon’s a great teacher, and the recipes are spot on, and very doable for the home cook! I’m having a lot of fun. Grateful that you are sharing your gift and for your inspiration.