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
- 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.
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
