Substituted farfalle for soba noodles

Edit: Thai Peanut Chicken Noodles

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: Yield: 4 servings

Ingredients:

• 2 (5.6-ounce) packages refrigerated Yaki-Soba noodles, seasoning sauce packets discarded
• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, cut into 1/2-inch chunks
• 2 cups shredded cabbage
• 1 carrot, peeled and shredded
• 2 green onions, thinly sliced
• ¼ cup fresh cilantro leaves
• 2 tablespoons chopped peanuts

FOR THE PEANUT SAUCE:

• ¼ cup peanut butter
• ¼ cup reduced sodium soy sauce
• 3 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon freshly grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha, optional

Directions:

1. In a medium bowl, whisk together peanut butter, soy sauce, garlic, honey, ginger, vinegar, sesame oil and Sriracha, if using; set aside.
2. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
3. Heat olive oil in a large skillet over medium heat. Add chicken to skillet and cook until golden, about 3-4 minutes.
4. Stir in cabbage, carrots and green onions until heated through, about 1 minute.
5. Stir in Yaki-Soba and peanut butter mixture until well combined, about 2 minutes.
6. Serve immediately, garnished with cilantro and peanuts, if desired.

Source: https://damndelicious.net/2017/03/06/thai-peanut-chicken-noodles/