Asian Peanut Noodles
Feel like a chef when you make this recipe with a creamy, slightly spicy curry sauce.
Ingredients
- 1 tablespoon canola oil
- 2 cup chicken breasts, diced
- 1/2 cup stemmed and sliced J-M Farms shiitake mushrooms
- 1 piece fresh ginger, grated
- 1 small shallot, finely diced
- 2 cups Hiland Dairy heavy cream
- 1 tablespoon red curry paste
- 1 cup Napa cabbage, shredded
- 2 medium carrots, julienned
- 1/2 tablespoon Roark Acres Okie 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.