2 (3 oz) packages Ramen soup (uncooked Japanese curly noodles), spice packets discarded
1/2 c chopped scallions, divided
1.5 lb chicken breast tenders (uncooked)
1.5 c red bell pepper strips
1/2 c chicken broth (or 1/2 c water + 1/2 tsp Penzeys soup base)
1/3 c Hoisin sauce
1/4 c peanut butter
2 T rice vinegar
2 T ketchup
1/4 tsp mild chili powder
1 T bottled ground fresh ginger
1 T bottled minced garlic
Cook noodles according to package directions; drain.
Combine sauce ingredients; stir well. Add noodles and 1/4 c chopped scallions to sauce. Toss noodles to combine.
Coat a large skillet with cooking spray. Turn heat to medium-high. Add the chicken; sauté 4 minutes. Add red bell pepper; sauté 3 minutes.
Add the noodles and broth mixture; cook 30 seconds, stirring constantly. Toss well. Sprinkle with remaining 1/4 c scallions.
Cook’s Notes: Finally, a great recipe for peanut sauce and noodles. I love this dish, and many other homemade versions have been disappointing. I’m discarding all the other versions in my files – this one is a keeper.
Source: Cooking Light, May 2002, page 174