Thai Peanut Chicken Noodles (Print Version)

# Ingredients:

01 - 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded
02 - 1 tablespoon olive oil
03 - 2 boneless, skinless chicken breasts, cut into 1-inch chunks
04 - 2 cups shredded cabbage
05 - 2 carrots, peeled and shredded
06 - 2 green onions, thinly sliced
07 - ¼ cup fresh cilantro leaves
08 - 2 tablespoons chopped peanuts

→ For the peanut sauce

09 - ¼ cup peanut butter
10 - ¼ cup reduced sodium soy sauce
11 - 3 cloves garlic, minced
12 - 2 tablespoons honey
13 - 1 tablespoon freshly grated ginger
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
16 - 1 teaspoon Sriracha, optional

# Instructions:

01 - In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil, and Sriracha, if using; set aside.
02 - In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
03 - Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.
04 - Stir in cabbage, carrots, and green onions until heated through, about 1 minute.
05 - Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes.
06 - Serve immediately, garnished with cilantro and peanuts, if desired.

# Notes:

01 - This dish can be served as a side or a main course.
02 - For a spicier kick, add additional Sriracha to the peanut sauce.

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