Stir-Fry with Chicken and Noodles

Ingredients

• 4 cups water
• 2 packages (3 ounces each) ramen-style noodles
• 1/4 cup peanut butter
• 2 tablespoons low-sodium soy sauce
• 1/2 cup water
• 1 tablespoon vegetable oil — or cooking oil of choice
• 2 chicken breasts, boneless, skinless, cut into strips
• 1 teaspoon red pepper flakes
• 1 teaspoon fresh ginger, finely chopped — or 1/2 teaspoon ground ginger
• 2 medium carrots, thinly sliced — about 2 cups
• 1/2 medium head of cabbage, thinly sliced — about 6 cups
• 1/4 cup green onions, thinly sliced

Method

1. Wash hands with soap and water.
2. Bring 4 cups water to boil in a 2 to 3 quart saucepan.
3. Add noodles, cover, and remove from heat (do not add flavor packets).
4. Wait one minute.
5. Drain noodles and set aside.
6. In a small saucepan, combine peanut butter, soy sauce and 1/2 cup water.
7. Heat over low heat, stirring until smooth.
8. Remove from heat.
9. Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet).
10. Add chicken and cook until no longer pink when cut, about 3 to 5 minutes.
11. Add red pepper, ginger, and carrots and cook for 2 to 3 minutes.
12. Add cabbage and cook 3 to 4 minutes or until cabbage is crisp-tender.
13. Stir in green onion, cooked noodles, and peanut sauce.
14. Toss and serve right away.