- 3
Ingredients
- 2 3-oz pkg. Oriental-flavored ramen noodles
- 3 c. cut-up vegetables, such broccoli florets, red sweet pepper strips, halved pea pods and/or thinly sliced carrots, jalapeno (if desired)
- 1 tsp each minced garlic & minced ginger
- 1 1/4 cups water
- 1/4 cup peanut butter
- 1/4 cup soy sauce
- 2 Tbsp packed brown sugar
- 1 Tbsp cornstarch
- 1/2 tsp crushed red pepper
- 2 c. chopped cooked chicken
- 1 8-oz can sliced water chestnuts, drained
- 1 8-oz can bamboo shoots, drained
- 1/4 cup chopped peanuts
- 1/4 cup sliced green onions
Preparation
Step 1
Set aside 1 seasoning packet from ramon noodles to use in recipe; store remaining packet for another use. In a large saucepan bring 2 quarts water to boiling. Break up noodles slightly and add to water. Boil gently, uncovered, for 3 minutes. Drain. Meanwhile, for sauce, in a medium saucepan whisk together the 1 ¼ cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper and seasoning packet. Whisk until smooth. Sauté vegetables in a touch of olive oil until close to desired doneness along with garlic and ginger. Add sauce to vegetable and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts, and bamboo shoots to sauce. Heat through. Add noodles. Toss to combine. Top with peanuts and green onions.