• 4 cups water
• 2 packages (3 ounces each) ramen-style noodles
• 2 boneless, skinless chicken breasts, cut in thin strips
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1 teaspoon red pepper flakes
• 1 teaspoon finely chopped fresh ginger (or 1/2 teaspoon ground ginger)
• 2 carrots, thinly sliced (about 2 cups)
• 1/2 large head cabbage, thinly sliced (about 6 cups)
• 1/4 cup green onions, thinly sliced

1. Bring 4 cups water to boil in a 2 to 3 quart saucepan. Add noodles, cover, and remove from heat (do not add flavor packets). Wait one minute, drain noodles and set aside.

2. In a small saucepan, combine peanut butter, soy sauce, and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.

3. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink when cut, about 3 to 5 minutes.

4. Add red pepper, ginger, and carrots and cook for 2 to 3 minutes. Add cabbage and cook 3 to 4 minutes or until cabbage is crisp-tender.

5. Stir in green onions, cooked noodles and peanut sauce. Toss and serve immediately.

Refrigerate leftovers within 2 hours.