Asian Peanut Noodles
Feel like a chef when you make this recipe with a creamy, slightly spicy curry sauce.
1 tbsp canola oil
2 chicken breasts, diced
1/2 cup stemmed and sliced JM shiitake mushrooms
1 piece fresh ginger, grated
1 small shallot, finely diced
2 cups Hiland Heavy Cream
1 tbsp red curry paste
1 cup nappa cabbage , shredded
2 medium carrots, julienned
1/2 tbsp Cheatwood's Honey
1 small package Scissortail Farms chives, cut into 1/2 in slices
reshly ground pepper
1 package Della Terra fusilli pasta, cooked al dente
Scissortail Farms cilantro, chopped for garnish
2 Kize Peanut Butter Bars, crumbled
Step 1Heat the oil in a small saucepan over medium heat. Cook the chicken breasts until browned. Add and saute the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the heavy cream and red curry paste, cooking 1 minute. Add the cabbage and carrots, cooking 5 minutes more.
Step 2Remove from the heat and stir in the honey, chives, and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.
Step 3Top with cilantro and crumbled Kize Bars.