Peanut Chicken & Noodles #289 with Carrots & Cabbage

Peanut Chicken & Noodles #289 with Carrots & Cabbage Click the Subscribe button and then click here for the recipe. INGREDIENTS 10 oz Chopped Chicken Breast ½ lb Fresh Lo Mein Noodles (Previously Frozen) 6 oz Carrots 2 Scallions ½ lb Red Cabbage 1 Tbsp Rice Vinegar 2 Tbsps Smooth Peanut Butter Spread 1 Tbsp Sambal Oelek 2 Tbsps Soy Sauce 1 Tbsp Sesame Oil step-by-step INSTRUCTIONS COOK ALONG Prepare the ingredients & make the sauce 1Prepare the ingredients & make the sauce Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the peanut butter spread, sesame oil, soy sauce, vinegar, 1/4 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Cook the noodles 2Cook the noodles Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot. Brown the chicken & carrots 3Brown the chicken & carrots Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Finish & serve your dish 4Finish & serve your dish Add the sliced cabbage and sliced white bottoms of the scallions to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Add the cooked noodles and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the noodles are coated and thoroughly combined and the sauce is slightly thickened. Turn off the heat. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy! The Diabetic Diet Show chilli oil,chilli oil recipe,chili oil recipe,chili oil,how to make chilli oil,quick chicken and peanut udon,udon noodles stir fry,udon noodles stir fry chicken,udon noodles,udon noodles recipe,udon noodles recipe japanese,chicken udon noodles,chicken udon noodles stir fry,japanese udon noodle recipe,japanese udon noodle recipe stir fry, peanut sauce noodles recipe,peanut sauce noodles youtube,thai peanut sauce noodles,peanut sauce noodles chinese,easy peanut sauce noodles,stir fried peanut sauce noodles, peanut sauce for fried noodles,easy recipe for peanut sauce,how to make peanut sauce noodles,cooking at home,stir fry noodles recipe,creamy peanut sauce,asian food,asian food recipes,asian food cooking,youtube cooking channel,