Thai Peanut Chicken Noodles
The quickest noodle dish you could ever whip up in less than 30 minutes. Full of flavor, and can be served as a side or main!
Ingredients
- 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups shredded cabbage
- 2 carrots, peeled and shredded
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 tablespoons chopped peanuts
for the peanut sauce
- ¼ cup peanut butter
- ¼ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 2 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
Instructions
- In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha, if using; 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 cabbage, carrots and green onions until heated through, about 1 minute.
- Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes.
- Serve immediately, garnished with cilantro and peanuts, if desired.