Chicken Noodle Stir-Fry Recipe

Ingredients:

• 1.5 pounds chicken, diced
• 12 ounces dry rice noodles (or regular fettucini pasta)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1/3 cup chopped cilantro
• 1/3 cup minced peanuts
• Lime wedges, for serving

For the peanut sauce:

• 1 (13.66-ounce) can unsweetened coconut milk
• 1/2 cup natural peanut butter
• 1 lime, juiced
• 2-3 tablespoons sriracha or sambal olek (adjust to desired spice level)
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

Instructions:

1. Marinate chicken (optional): If using Momofuku noodles, marinate chicken in the included sauce for 5 minutes.
2. Cook chicken: Heat olive oil in a large skillet over medium heat. Add chicken and cook for 3 minutes per side, or until cooked through. Set aside.
3. Cook noodles: Bring a pot of salted water to a boil. Cook noodles al dente according to package instructions. Drain.
4. Make peanut sauce: In a small bowl, whisk together coconut milk, peanut butter, lime juice, sriracha, garlic, ginger, brown sugar, soy sauce, and sesame oil.
5. Sauté aromatics: In the same skillet, melt butter and add garlic and ginger. Sauté for 30 seconds.
6. Combine ingredients: Add peanut sauce to the skillet and bring to a low boil. Add noodles and toss to coat. Add chicken and toss again.
7. Serve: Serve immediately, topped with cilantro and peanuts. Squeeze lime over top.

Optional additions:

• For extra heat: Add more sriracha or sambal olek to the peanut sauce.
• For a smoky flavor: Add a teaspoon of smoked paprika to the peanut sauce.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest to the peanut sauce.
• For additional vegetables: Add diced bell peppers, carrots, or snap peas to the stir-fry.

Enjoy your delicious and flavorful Chicken Noodle Stir-Fry!