Sambal-Peanut Chicken Noodles

with Carrots & Cabbage

20 MIN

+$0.95/serving 2 Servings

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with Thinly Sliced Beef

From the Test Kitchen

The star of this dish is the umami-rich blend of soy sauce, peanut butter spread, sesame oil, and spicy sambal that we’re using to coat springy lo mein noodles, tender chicken, and veggies.
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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
2 Tbsps Smooth Peanut Butter Spread
6 oz Carrots
½ lb Fresh Lo Mein Noodles (Previously Frozen)
1 Tbsp Sambal Oelek
2 Scallions
½ lb Red Cabbage
1 Tbsp Rice Vinegar
2 Tbsps Soy Sauce
1 Tbsp Sesame Oil

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the peanut butter spread, sesame oil, soy sauce, vinegar, 1/4 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

2 Cook the noodles

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

3 Brown the beef & carrots

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.

4 Finish & serve your dish

Add the sliced cabbage and sliced white bottoms of the scallions to the pan of browned beef and carrots. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables are softened and the beef is browned and cooked through. Add the cooked noodles and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the noodles are coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!