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Mo (Moo) Indonesian Stir-Fry

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

10 cups
Prep time
10 minutes
Cook time
30 minutes
Total time
40 minutes
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)

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

  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.
Meal Type: Dinner
Food group: Vegetables, Protein, Grains
Season: Winter, Spring, Summer, Fall