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Stir-Fry Noodles with Peanut Sauce

Enjoy the flavors of peanuts, chili pepper, and ginger in this stir-fry recipe.

Yield

10 cups

Prep time

10 minutes

Cook time

30 minutes

Total time

40 minutes

Ingredients

4 cups water

2 packages ramen-style noodles (3 ounces each)

2 chicken breasts (boneless, skinless, cut in thin strips)

¹/₄ cup peanut butter

2 tablespoons soy sauce

1 cup water

1 tablespoon vegetable oil

1 teaspoon red pepper flakes

1 teaspoon fresh ginger (finely chopped [or 1/2 teaspoon ground ginger])

2 carrots (thinly sliced, about 2 cups)

1 cabbage (large head, thinly sliced, about 6 cups)

1 cup green onions (thinly sliced)

Steps

1. 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.
2. In a small saucepan, combine peanut butter, soy sauce, and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
3. 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.
4. 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.
5. Stir in green onions, cooked noodles and peanut sauce. Toss and serve immediately.
6. Refrigerate leftovers within 2 hours.

Notes

To avoid peanuts or peanut butter, try this stir fry with sunflower seeds or sunflower seed butter.

Meal Type: Dinner

Food group: Vegetables, Protein, Grains

Season: Winter, Spring, Summer, Fall

Source

Oregon State University Extension: Food Hero