- 8 oz. rice noodles
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/2 teaspoon red pepper flakes
- 1/3 cup vegetable oil
- 8 oz. chicken breast, cut thinly into strips
- 3 to 4 green onions, julienne style
- 1 medium carrot, grated
- 2 tablespoons chopped fresh cilantro
- 1/2 cup red bell pepper, cut into strips (optional)
- Chopped peanuts (optional)
Prepare the noodles according to the package directions. Drain well; rinse with cold water for 30 seconds. Set aside.
Combine the peanut butter, soy sauce and red pepper flakes in a bowl with a wire whisk. Set aside.
Heat the oil over medium heat in a wok or large frying pan. Add the chicken. Stir-fry for 1 minute or until done.
Add the softened noodles and peanut butter mixture to the wok or large frying pan. Stir-fry for 3 to 5 minutes. Toss with the green onions, carrots, cilantro and red bell pepper, if desired. Garnish with the chopped peanuts, if desired. Serve immediately.
- Yields: 2 to 4 servings
- Preparation Time: 15 minutes
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