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Ingredients

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 ½ 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

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
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.
In a small saucepan, combine peanut butter, soy sauce and ½ cup water. Heat over low heat, stirring until smooth. Remove from heat.
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.
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.
Stir in green onion, cooked noodles and peanut sauce. Toss and serve right away.
Refrigerate leftovers within 2 hours.

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Notes

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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