Ingredients
6
6 servings
- •6 dry Chinese egg noodle nests
- •¼ cup peanut oil
- •6 cloves garlic, minced
- •2 tablespoons slivered fresh ginger
- •2 teaspoons crushed red pepper flakes
- •1 pound skinless, boneless chicken breast halves
- •⅓ cup green onions, chopped
- •⅔ cup julienned carrot
- •1 (8 ounce) can sliced water chestnuts, drained
- •2 (15 ounce) cans whole straw mushrooms, drained
- •¼ cup peanut butter
- •¼ cup oyster sauce
- •3 tablespoons curry powder
- •2 teaspoons soy sauce
Instructions
- Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
- Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
- Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.
Nutritional Facts
Per 6 servings
- Calories: 413
- Carbohydrate: 42g
- Fat: 18g
- Fiber: 11g
- Protein: 28g
- Sugar: 3g
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