Stir-Fry with Chicken and Noodles

25 min · Serves 10

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 4½ cupswater
• 2 packsramen noodles
• 2boneless, skinless chicken breasts
• ¼ cuppeanut butter
• 29.6 mlreduced-sodium soy sauce
• 14.8 mlvegetable oil
• 4.9 mlred pepper flakes
• 4.9 mlfresh ginger
• 2carrots
• ½cabbage
• ¼ cupgreen onion

How to cook it

1. Bring 4 cups of water to a rolling boil in a medium saucepan. Add the noodles without their seasoning packets, cover, take off the heat, and allow to rest for 1 minute before draining well.
2. Whisk the peanut butter, soy sauce, and 1/2 cup of water together in a small pot over low heat until completely smooth, then remove from the heat.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken strips and sauté for 3 to 5 minutes until fully cooked through and no longer pink in the center.
4. Stir in the red pepper flakes, ginger, and carrots, cooking for 2 to 3 minutes.
5. Toss in the cabbage and cook for 3 to 4 minutes until crisp-tender.
6. Add the drained noodles, sliced green onions, and prepared peanut sauce to the skillet, toss thoroughly to coat, and serve immediately.

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