Ingredients

• 200g dried noodles
• 200g minced chicken
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon chili oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1/4 cup chicken broth
• 2 green onions, chopped
• 1 tablespoon crushed peanuts
• Salt to taste

Instructions

1. 1Cook 200g dried noodles in boiling water until al dente — 8 minutes
2. 2In a large skillet, heat 1 tablespoon sesame oil over medium heat — 1 minute
3. 3Add 2 cloves minced garlic and 1 inch minced ginger to the skillet, sauté until fragrant — 1 minute
4. 4Add 200g minced chicken to the skillet and cook until browned — 5 minutes
5. 5Stir in 2 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon chili oil, and 1 tablespoon rice vinegar — 2 minutes
6. 6Pour in 1/4 cup chicken broth and stir to combine, simmer until the sauce thickens — 3 minutes
7. 7Season with salt to taste — 1 minute
8. 8Drain the noodles and add them to the skillet, tossing to coat with the sauce — 2 minutes
9. 9Serve topped with chopped 2 green onions and 1 tablespoon crushed peanuts — 1 minute