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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. 1 tablespoon canola oil
  2. 2 cup chicken breasts, diced
  3. 1/2 cup stemmed and sliced JM shiitake mushrooms
  4. 1 piece fresh ginger, grated
  5. 1 small shallot, finely diced
  6. 2 cups Hiland Heavy Cream
  7. 1 tablespoon red curry paste
  8. 1 cup Napa cabbage, shredded
  9. 2 medium carrots, julienned
  10. 1/2 tablespoon Cheatwoods Honey
  11. 1 small package Scissortail Farms chives, cut into 1/2-inch slices
  12. Kosher salt
  13. Freshly ground black pepper
  14. 1 package Della Terra fusilli pasta, cooked al dente
  15. 1 Scissortail Farms cilantro, chopped for garnish
  16. 2 Kize Peanut Butter Bars, crumbled
  1. 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. 
  2. 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.
  3. Top with cilantro and crumbled Kize Bars.

Find it online: https://www.miocoalition.com/recipes/asian-peanut-noodles/