Peanut Rice Noodles with Ground Chicken and Cabbage
When I don’t have much time to get a good meal on the table, I tend to go asian. The recipes generally come together very quickly and the flavors are bright and appeal to everyone. I love rice noodles. I love the chewiness of them and the fact that they are gluten-free appeals to family members. Ground pork or in this case, ground chicken cooks quickly and really any vegetable you have on hand will work.
Tips:
Since it’s garlic scape time at the farmer’s market I replaced the garlic in the recipe with chopped scapes.
Peanut Rice Noodles with Ground Chicken and Cabbage
Serves 4-6
PREP 10 minutes
COOK 10 minutes
INGREDIENTS
Kosher salt
12 oz. regular-width rice stick noodles
1 Tbsp. vegetable oil
1 lb. ground chicken
4 garlic cloves, thinly sliced
1 tablespoon grated ginger
1 small head of cabbage, any green variety you like. I used Napa
Sauce
¼ cup smooth natural peanut butter
¼ cup soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
2 tsp. crushed red pepper flakes
To serve
Chopped peanuts, lime wedges, chopped scallion
INSTRUCTIONS
Follow the instructions on your rice noodles and prepare them while you get the rest the dish together. Just set them aside when done.
Meanwhile, make the sauce by whisking the peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. Sauce is very thin at this point. Set aside.
In a large skillet heat the oil over medium-high heat. Add the ground chicken and use a spatula to break it apart as it cooks. Cook until the chicken is cooked through, about 5 minutes.
Add the cabbage and saute for about 4 minutes, stirring just a few times, allowing the cabbage to char a little. Add the ginger and garlic, cooking until the garlic is fragrant.
Add the sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.
Serve the dish with a sprinkle of chopped peanuts, lime wedge and sprinkle of scallion.