Thai Peanut Chicken Noodles
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
1/4 cup fresh cilantro leaves
2 tablespoons chopped peanuts
FOR THE SAUCE:
1/4 cup peanut butter
1/4 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
Directions
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.
