MISO PEANUT BUTTER GLASS NOODLE STIR FRY
Quick and easy Asian-inspired glass noodles with chicken and veggies are coated in a salty peanut butter sauce. It’s one dinner that everyone will love!
Servings: 4
Ingredients
Stir Fry:
- 1 pound ground chicken
- 12-14 ounces glass noodles
- 1 onion, diced
- 1 red bell pepper, diced
- 1 small crown of broccoli, cut into florets
- 1 cup peas, fresh or frozen
Miso Peanut Sauce:
- 1 cup chicken bone broth
- ½ cup peanut butter
- ⅓ cup tamari
- 1 heaping tablespoon white miso
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon unseasoned rice vinegar
- 4 cloves garlic, minced
- 1 inch piece of fresh ginger, minced or grated
For Serving:
- Sliced scallions
- Chopped roasted peanuts
Instructions
- Combine all sauce ingredients (bone broth, peanut butter, tamari, miso, fish sauce, sesame oil, honey, rice vinegar, garlic, and ginger) in a small bowl and set aside.
- In a large saucepan, cook the noodles according to the package instructions. (Mine were boiled for 3 minutes and then quickly submerged in ice water).
- Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat.
- Add the ground chicken and cook, breaking apart as you go. After 2 to 3 minutes, add the diced onion and continue cooking.
- Add the bell pepper and broccoli and cook for another 3 minutes.
- Add the peas and sauce to the skillet with the chicken and veggies, deglaze any bits stuck to the pan, and simmer for 3 to 5 minutes.
- Add the cooked noodles to the skillet, using tongs or chopsticks to stir the mixture until the noodles are evenly distributed.
- Serve in bowls and garnish with peanuts and scallions. Enjoy!