Asian Peanut Chicken Noodles
I have been making this dish in one form or another since I was in my teens, and I still love it to this day. Store-bought prepared noodles make this recipe a snap to prepare, and it makes excellent leftovers whether eaten reheated or straight out of the refrigerator. Make this dish nut-free buy substituting sunflower seed butter for the peanut butter.
PREP TIME: 15 minutes
COOK TIME: 10 minutes
2 (5.6-ounce) packages refrigerated Yaki-Soba noodles (save the seasoning packs for another use)
1 tablespoon olive oil
2 boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup sugar snap peas
1/2 cup bell pepper, cut into strips
2 carrots, peeled and shredded
1/2 yellow or white onion, thinly sliced
1/4 cup fresh cilantro leaves
For the sauce:
1/4 cup peanut butter
1/4 cup soy sauce
3 cloves garlic, minced
2 tablespoon honey
1 tablespoon freshly grated ginger
1 tablespoon rice vinegar
In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger and vinegar. Set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.
Stir in snap peas, bell pepper, carrots and onion and cook for another two minutes.
Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes. Add cilantro. Serve right away.