Peanut Noodles
Ingredients
- 1 lb Linguine
- 2 tbsp Vegetable Oil
- 3-4 Eggs
- 2 tsp Crushed Red Pepper Flakes
- 1-1.5 lb Chicken Breast or Thigh
- 8 ounces Baby Bella Mushroom chopped
- 3 cloves Garlic
- 1 tbsp Brown Sugar Optional
- ⅓ cup Soy Sauce
- 5 tbsp Sriracha less if you're a bitch
- 2 inches Fresh Ginger chopped
- Green Onions chopped
- 1 tbsp Chunky Peanut Butter
Steps
- Cook linguine in salted water and set aside.
- In a bowl, prepare the sauce by mixing brown sugar, soy sauce, sriracha, and ginger. If you put less sriracha than I do, shame on you.
- Beat eggs with crushed pepper and then scramble with oil on high heat. If you don’t want spice, don’t put in the crushed pepper.
- In a large skillet on medium high-heat, put in oil and garlic. Saute for 30 seconds, then add chicken and cook for 3-5 minutes. Add mushrooms and salt to dehydrate them. Cook until the mushrooms give off most of their water, about 6 minutes.
- Add sauce and eggs to the mixture and combine. Add in the cooked linguine and mix. Finally, add in peanut butter and mix until combined. This will take some elbow grease to spread it evenly.
- Add green onion on top for garnish.
Notes
- You may want to add more sauce if it comes out dry.
- Mushrooms take a while to dehydrate.
- Despite this recipe using both garlic and ginger, I have found that garlic ginger paste can not be substituted. I don’t know why but it messes the flavor.
