Stir-Fry with Chicken and Noodles

Ingredients, directions and serving information for Stir-Fry with Chicken and Noodles.

• 4 cups water
• 2 packages (3 ounces each) ramen-style noodles
• 1/4 cup peanut butter
• 2 tablespoons low-sodium soy sauce
• 1/2 cup water
• 1 tablespoon vegetable oil
• 2 chicken breasts, boneless, skinless, cut into strips
• 1 teaspoon red pepper flakes
• 1 teaspoon fresh ginger, finely chopped
• 2 medium carrots, thinly sliced
• 1/2 medium head of cabbage, thinly sliced
• 1/4 cup green onions, thinly sliced

1. Wash hands with soap and water.
2. Bring 4 cups water to boil in a 2 to 3 quart saucepan. Add noodles, cover, and remove from heat (do not add flavor packets). Wait one minute. Drain noodles and set aside.
3. In a small saucepan, combine peanut butter, soy sauce and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
4. Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet). Add chicken and cook until no longer pink when cut, about 3 to 5 minutes.
5. Add red pepper, ginger, and carrots and cook for 2 to 3 minutes. Add cabbage and cook 3 to 4 minutes or until cabbage is crisp-tender.
6. Stir in green onion, cooked noodles, and peanut sauce. Toss and serve right away.