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4 cups water
2 packages (3 ounces each) ramen-style noodles
2 boneless, skinless chicken breasts, cut in thin strips
¼ cup peanut butter
2 Tablespoons soy sauce
½ cup water
1 Tablespoon vegetable oil
1 teaspoon red pepper flakes
1 teaspoon finely chopped fresh ginger (or 1/2 teaspoon ground ginger)
2 carrots, thinly sliced (about 2 cups)
½ large head cabbage, thinly sliced (about 6 cups)
¼ cup thinly sliced green onion


  1. Wash hands with soap and water.
  2. 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.
  3. In a small saucepan, combine peanut butter, soy sauce and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
  4. Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet). Add chicken and cook until no longer pink when cut, about 3 to 5 minutes.
  5. 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.
  6. Stir in green onion, cooked noodles and peanut sauce. Toss and serve right away.
  7. Refrigerate leftovers within 2 hours.


  • To avoid peanuts or peanut butter, try this stir-fry with sunflower seeds or sunflower seed butter.
  • Try with other vegetables you have on hand, such as broccoli, bell pepper or bok choy.
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10 cups
Prep time:
10 minutes
Cooking time:
30 minutes
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