Peanut Chicken Noodle Stir Fry

[PurplePuppy]

Peanut Chicken Noodle Stir Fry

Serves 4

10m prep time

15m cook time





FOR THE SAUCE:

1/4 cup creamy peanut butter

3-4 tablespoons water

2 tablespoons soy sauce

1 tablespoon light brown sugar

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/4 teaspoon red chili flake (optional)


FOR THE STIR FRY:

5 oz dried noodles, such as udon or fettuccine

1 tablespoon vegetable oil

1/2 lb boneless skinless chicken breasts or thighs, sliced into thin strips

2 cloves garlic, minced

1/2 tablespoon fresh ginger, grated

1 large carrot, peeled and sliced into matchsticks

1 cup green cabbage, shredded

1 cup bean sprouts

1/4 cup scallions, thinly sliced

1/2 cup roasted peanuts, roughly chopped

Kosher salt and freshly ground black pepper, to taste


PREPARATION

Cook noodles according to package directions.


While noodles cook, whisk together the sauce ingredients: peanut butter, water, soy sauce, brown sugar, rice vinegar, sesame oil, and chili flake, if using. Set aside.


Heat vegetable oil in a large pan over medium-high heat.


Season chicken with salt and pepper, then add to hot pan with ginger and garlic. Cook until chicken is no longer pink.


Add in carrot and cabbage and continue cooking until they begin to soften.


Reduce heat to medium, then add in sauce and drained noodles. Toss until coated, adding another tablespoon of water if you need to loosen sauce.


Add in bean sprouts, along with most of peanuts and scallions, reserving some to garnish the dish. Toss to combine, sprinkle with remaining peanuts and scallions, and enjoy!


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