Stir-Fry with Chicken and Noodles

Name: Stir-Fry with Chicken and Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: Asian
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; 2 boneless, skinless chicken breasts, cut into strips; 1 teaspoon red pepper flakes; 1 teaspoon fresh ginger, finely chopped; 2 medium carrots, thinly sliced; 1/2 medium head of cabbage, thinly sliced; 1/4 cup green onions, thinly sliced

Recipe GLPRf27c6995aba3e9

Asian

Main Course

35 min

168 cal

Servings: 10

Stovetop

SNAP eligible

A delicious and quick stir-fry featuring tender chicken strips, crisp vegetables, and soft ramen noodles tossed in a smooth peanut sauce. This one-pan meal is perfect for busy weeknights and serves 10.

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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

2 boneless, skinless chicken breasts, cut into strips

1 teaspoon red pepper flakes

1 teaspoon fresh ginger, finely chopped

2 medium carrots, thinly sliced

1/2 medium head of cabbage, thinly sliced

1/4 cup green onions, thinly sliced

Directions

Wash your hands thoroughly with soap and warm water before beginning preparation.
Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
Add the ramen noodles to the boiling water, cover the pot with a lid, and immediately remove it from the heat. Do not use the seasoning packets included with the noodles.
Let the noodles soak covered for one minute until they are tender.
Drain the noodles in a colander and set aside.
In a small saucepan, combine the peanut butter, soy sauce, and 1/2 cup of water.
Heat the peanut sauce mixture over low heat, stirring constantly until it becomes smooth and well blended. Remove from heat and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat until it is hot and shimmering.
Add the chicken strips to the hot oil and cook, stirring occasionally, for 3 to 5 minutes until the chicken is no longer pink in the center (internal temperature should reach 165°F).
Add the red pepper flakes, ginger, and sliced carrots to the skillet. Stir-fry for 2 to 3 minutes until the carrots begin to soften.
Add the sliced cabbage and continue cooking for 3 to 4 minutes, stirring frequently, until the cabbage is crisp-tender.
Stir in the sliced green onions, cooked noodles, and peanut sauce into the skillet with the vegetables and chicken.
Toss everything together gently until well combined and heated through, about 1 to 2 minutes.
Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4.5

This dish lands solidly for a Charlotte weeknight: ramen, peanut butter, soy sauce, and vegetables are all stocked at every major chain, and fresh ginger and green onions are reliable finds even at Walmart and ALDI. The cost per serving runs low, maybe $1.50 to $2.00 depending on chicken price, because ramen and peanut butter are the spine of the dish. The 35-minute stated time is honest if you're buying pre-cut chicken or using a rotisserie bird, but plan for 45 if you're breaking down a whole chicken or doing fine mincing on ginger and garlic. It feeds ten and reheats decently in a wok or skillet, though the noodles will soften further on the second day—eat it within two days and it's still pleasant.