Peanut Butter Stir Fry Noodles
Servings: 5 servings
Ingredients
- 1/2 cup creamy peanut butter (or crunchy)
- 1/2 cup soy sauce
- 1/3 cup apple cider vinegar
- 2 cloves fresh garlic minced
- 1 teaspoon chile paste
- 1 tablespoon minced ginger
- 2 tablespoons olive oil
- 1 1/2 pounds chicken tenders (or boneless, skinless chicken breasts)
- 6 ounces ramen noodles (2 packages boiled, but without the flavor packets)
- 16 ounces frozen stir fry vegetables
- roasted peanuts chopped
- fresh cilantro chopped
Instructions
- 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.