Ingredients

• 6 drys Chinese egg noodle nests
• 0.25 cups peanut oil
• 6 cloves garlic , minced
• 2 tablespoons slivered fresh ginger
• 2 teaspoons crushed red pepper flakes
• 1 pound skinless , boneless chicken breast halves
• 0.33 cups green onions , chopped
• 0.67 cups julienned carrot
• 1 , 8 ounce
• 2 , 15 ounce
• 0.25 cups peanut butter
• 0.25 cups oyster sauce
• 3 tablespoons curry powder
• 2 teaspoons soy sauce

Instructions

1. 1 Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
2. 2 Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
3. 3 Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

Nutrition per serving