Peanut Butter Stir Fry Noodles


By Lisa Longley, Wine and Glue

In a medium sized bowl, whisk together the soy sauce, peanut butter, apple cider vinegar, garlic, chile paste, and ginger. Set aside. Cut the chicken into bite sized pieces. In a large skillet, heat the olive oil over medium heat. Cook the chicken until no longer pink, about 7 to 10 minutes. While the chicken is cooking, bring a large pot to a roaring boil. Add the Ramen noodles and cook for 3 minutes. Drain and rinse with cool water to stop the cooking process. Add the frozen vegetables to the chicken and cook until thawed, about 5 minutes. Add in the noodles and the sauce, and toss to combine. The sauce on the dish will be liquidy but will thicken as it sits off the heat. Top with chopped peanuts and fresh cilantro for an extra punch of flavor.

Nutrition information per serving:

Calories: 780

Fat: 51g

Trans fats:  0 g

Cholesterol: 55 mg

Carbohydrate: 48 g

Protein: 33 g

Sodium: 3280 mg

You must be logged in to view this item.

This area is reserved for members of the news media. If you qualify, please update your user profile and check the box marked "Check here to register as an accredited member of the news media". Please include any notes in the "Supporting information for media credentials" box. We will notify you of your status via e-mail in one business day.