Asian Peanut Noodles
Feel like a chef when you make this recipe with a creamy, slightly spicy curry sauce.
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Ingredients
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- 1 tablespoon canola oil
- 2 cup 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 tablespoon red curry paste
- 1 cup Napa cabbage, shredded
- 2 medium carrots, julienned
- 1/2 tablespoon Cheatwoods Honey
- 1 small package Scissortail Farms chives, cut into 1/2-inch slices
- Kosher salt
- Freshly ground black pepper
- 1 package Della Terra fusilli pasta, cooked al dente
- 1 Scissortail Farms cilantro, chopped for garnish
- 2 Kize Peanut Butter Bars, crumbled
- Heat 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.
- Remove 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.
- Top with cilantro and crumbled Kize Bars.