Hot and Sour Noodle Stir Fry with Peanut Chicken - The Law Student's Wife |


  • 8 ounces whole-wheat spaghetti
  • 2 tablespoons olive oil, plus extra for coating pasta
  • 2 boneless, skinless chicken breasts, cubed into bite-sized pieces (1 to 1 ¼ pounds)
  • 3 Dorot crushed ginger cubes (1 tablespoon finely minced fresh ginger)
  • 3 Dorot garlic cubes (1 and ½ teaspoons minced garlic, about 3 cloves)
  • 1 Dorot chopped chili cube (1 teaspoon finely chopped red chili pepper)
  • ½ teaspoon kosher salt
  • + 8 more ingredients
    • 16 ounces frozen stir fry vegetables, thawed (or any fresh or frozen vegetables you have on hand—I used Trader Joe’s Harvest Hodgepodge)
    • ½ head green cabbage, thinly sliced
    • 1 cup low-sodium vegetable stock or water
    • ¼ cup
    • 2 tablespoons
    • 2 tablespoons
    • ½ cup chopped unsalted roasted peanuts, plus additional for serving
    • ½ teaspoon red pepper flakes (or more to taste)

Bring a large pot of water to a boil. Cook pasta until just tender. Drain and toss with a little olive oil to prevet sticking. Set aside. In a large nonstick skillet or wok, heat olive oil over medium-high heat. Add chicken, 2/3 of the ginger, 2/3 of the garlic, and salt. Saute until chicken is ...

View full recipe at SpringPad


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