Ingredients
1 teaspoon fresh ginger (finely chopped [or 1/2 teaspoon ground ginger])
1 tablespoon vegetable oil
1 cabbage (large head, thinly sliced, about 6 cups)
1/4 cup peanut butter
1 cup water
2 tablespoons soy sauce
1 cup green onions (thinly sliced)
2 packages ramen-style noodles (3 ounces each)
4 cups water
2 carrots (thinly sliced, about 2 cups)
1 teaspoon red pepper flakes
2 chicken breasts (boneless, skinless, cut in thin strips)
Steps
- 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.
- In a small saucepan, combine peanut butter, soy sauce, and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
- Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink when cut, about 3 to 5 minutes.
- 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.
- Stir in green onions, cooked noodles and peanut sauce. Toss and serve immediately.
- Refrigerate leftovers within 2 hours.
U.S. Department of Agriculture. Nutrition.gov Website. Stir-Fry Noodles with Peanut Sauce. Recipe source: Source Oregon State University Extension: Food Hero. Available at nutrition.gov/recipes. Access date: 09-05-2024.