Ginger Peanut Chicken with Noodles
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT25M15 Minutes
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Yield:6-8 servings
Ingredients
- 1 tablespoon peanut oil
- ½ cup diced sweet onion
- 1 cup diced red bell pepper
- 1 clove garlic, minced
- 2 cups chopped cabbage or packaged coleslaw mix
- 1 ½ pounds cooked chicken, shrimp or tofu, cut into bite-size pieces
- 2 pounds fresh noodles
- 1 cup prepared Thai-style peanut sauce
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- ¼ cup sweet chile sauce
- 2 cups snow peas
- ¼ cup chopped fresh cilantro
- 12.78g peanut oil
- 118.29ml diced sweet onion
- 236.59ml diced red bell pepper
- 1 clove garlic, minced
- 473.18ml chopped cabbage or packaged coleslaw mix
- 680.39g cooked chicken, shrimp or tofu, cut into bite-size pieces
- 907.18g fresh noodles
- 236.59ml prepared Thai-style peanut sauce
- 12.78g minced ginger
- 25.56g soy sauce
- 59.15ml sweet chile sauce
- 473.18ml snow peas
- 59.15ml chopped fresh cilantro
Have a cooked protein? Use this recipe to turn it into something new – this dish transforms your protein of choice into a flavorful, colorful and satisfying meal.
Preparation
STEP 1
In a large sauté pan or wok, heat oil over medium heat. Add onion and pepper and cook, stirring frequently, for five minutes.
STEP 2
Add garlic and cook for two minutes. Add cabbage and desired protein and cook for another three minutes. Add noodles and toss to combine.
STEP 3
In a medium-size bowl, combine peanut sauce, ginger, soy sauce and chile sauce. Stir.
STEP 4
Add sauce mixture, peas and cilantro to noodle mixture. Toss everything to coat with sauce (tongs work best). Cook about five minutes, or until everything is heated through.