Stir-Fry with Chicken and Noodles

Ingredients

• 4 cups Water
• 6 cup Instant ramen-style noodles (broken into small pieces)
• 2 oz Chicken breasts, boneless, skinless, cut into strips
• 2 tbsp Peanut butter
• 2 tbsp Soy sauce, reduced sodium
• 1/2 cup Water
• 1 tbsp Vegetable oil
• 1 tsp Red pepper flakes
• 1 tsp Finely chopped fresh ginger
• 2 piece(s) Carrots, thinly sliced
• 1 cup Cabbage, thinly sliced
• 1/2 medium onion Green onion, thinly sliced

Instructions

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 °F 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 onion, cooked noodles, and peanut sauce. Toss and serve right away.

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