This is something I threw together the when I was clean out of ideas and just wanted to make something with whatever veggies I had left in the Rotter (errr…I mean vegetable drawer).  You could also add in brocolli.  

Anya helped me assemble and stir up the sauce. My little helper!  She may or may not have licked the peanut butter spoon.  

A note on the ginger. When you buy fresh ginger in the store, more than likely you will end up with a piece bigger than you need. Simply wrap it in cellophane and throw the unused piece in the freezer (unpeeled). Then you have it for the next time you make something like this! If I don’t do this, it just ends up rotting in the Rotter.

Recipe:

1 package vermicelli rice noodles (you can use regular pasta, too)
2 chicken breasts, sliced thin
1/2 cabbage or 1 small cabbage, sliced up
3-4 carrots
2-3 garlic cloves, minced
1-inch piece of ginger, grated
1/4 cup soy sauce
1/2 cup smooth peanut butter (Brian thinks JIFF is the best ever)
2-3 TBSP rice vinegar
1 TBSP honey
pinch of red pepper flakes if you don’t have spicy averse children like we do
Sesame oil
peanuts
limes

Start water to boil, meanwhile cut up your meat and veggies. Put your skillet or wok pan on high heat. When it is nice and toasty add in the sesame oil. Let it warm up (takes just 10 seconds) and then throw in your chicken. Saute the pieces around until they are done (about 5 minutes) and remove from pan. Add a little more oil and add in the cabbage, carrots and garlic. Quick fry the cabbage and garlic. You want them to be crisp but cooked a bit.

The water should be boiling by now, so add in your rice noodles or vermicelli pasta.

When the cabbage is done with the quick fry (about 5 minutes), add the chicken back in and then the sauce. Mix the remaining ingredients together for the sauce.  When the noodles are done, toss with the sauce, chicken and cabbage mixture. Squeeze half a lime over the top and mix together. For garnish you can add chopped peanuts, some cilantro (fresh coriander for those in other parts of the world),  and a wedge of lime to squeeze over the top.

Enjoy!

This picture is a version I made with sliced up brussel sprouts and carrots (basically whatever I had in the Rotter). 😉

My little helper 🙂