Stir-Fry with Chicken and Noodles

This recipe is quick to make and adaptable to your own taste! You could make it vegetarian by removing the chicken or add some extra crunch by using crunchy peanut butter.

Makes

10 Servings

Ingredients

• 4 cups water
• 2 packages (3 ounces each) ramen-style noodles
• 1/4 cup peanut butter
• 2 tablespoons low-sodium soy sauce
• 1/2 cup water
• 1 tablespoon vegetable oil (or cooking oil of choice)
• 2 chicken breasts, boneless, skinless, cut into strips
• 1 teaspoon red pepper flakes
• 1 teaspoon fresh ginger, finely chopped (or 1/2 teaspoon ground ginger)
• 2 medium carrots, thinly sliced (about 2 cups)
• 1/2 medium head of cabbage, thinly sliced (about 6 cups)
• 1/4 cup green onions, thinly sliced

Directions

1. Wash hands with soap and water.
2. Bring 4 cups water to boil in a 2 to 3 quart saucepan. Add noodles, cover, and remove from heat (do not add flavor packets). Wait one minute. Drain noodles and set aside.
3. In a small saucepan, combine peanut butter, soy sauce and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
4. Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet). Add chicken and cook until no longer pink when cut, about 3 to 5 minutes.
5. Add red pepper, ginger, and carrots and cook for 2 to 3 minutes. Add cabbage and cook 3 to 4 minutes or until cabbage is crisp-tender.
6. Stir in green onion, cooked noodles, and peanut sauce. Toss and serve right away.

Notes

To avoid peanuts or peanut butter, try this stir-fry with sunflower seeds or sunflower seed butter. Learn more about: Ginger Carrots Cabbage Onions