Stir-Fry with Chicken and Noodles

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

Wash hands with soap and water.
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 °F 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 onion, cooked noodles, and peanut sauce. Toss and serve right away.

Food Hero
Oregon State University Cooperative Extension Service