1 1/4cupred cabbage, thinly sliced and cut to 1-inch long pieces
1/4cupgreen onion, green part only, sliced
4ozrice noodles, broken in half if long
1boneless chicken breast, cooked and diced *see notes
Peanut sauce:
1/2cupcreamy peanut butter, **see notes
1/2cupwater
2Tablespoonslow sodium soy sauce
2teaspoonsrice wine vinegar
2teaspoonssesame oil
2teaspoonsginger paste, or 1 tsp minced fresh ginger
2Tablespoonsbrown sugar, or 1 Tbsp honey
1TablespoonsAsian Chili Garlic paste, plus more to taste
For Garnish:
Fried Wonton Strips
Additional green onion, sliced
2-3Tbspfinely chopped peanuts, optional
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Instructions
Prepare vegetables and place into a large bowl. Set aside.
Set rice noodles to soak in a big bowl with your hottest tap water. (I like to break in half before soaking, if long, as it makes the finished dish easier to eat).
Prepare peanut sauce by stirring together all the ingredients. Set aside.
Add peanut sauce to a skillet or large saucepan. Heat over medium heat until melted and smooth. Add diced cooked chicken and cook, stirring, until chicken is warmed through. Drain rice noodles and add to skillet. Toss to coat noodles in sauce.
Pour noodles over vegetables in large bowl. Toss to combine then transfer to serving bowls. Garnish with wonton strips, additional green onion and some finely chopped peanuts, if you like.
Notes
*You can cook a boneless chicken breast to use here, or start with left-over cooked chicken. Chicken from a rotisserie chicken or store-bought cooked chicken strips that you dice up.**If starting with natural peanut butter, use the same amount, but perhaps add a pinch of salt to the sauce and consider replacing 1 Tbsp or so of the water with oil, so the sauce has a good texture for sticking to the noodles.Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!