Weeknight shakeup

Asian peanut noodles

By MIO Coalition August 2026

Ingredients

1 tablespoon canola oil
2 cup chicken breasts, diced
1/2 cup stemmed and sliced JM shiitake mushrooms
1 tablespoon fresh ginger, grated
1 small shallot, finely diced
2 cups Hiland heavy cream
1 tablespoon red curry paste
1 cup Napa cabbage, shredded
2 medium carrots, julienned
1/2 tablespoon Cheatwoods honey
1/3 cup chopped peanuts
1 small package Scissortail Farms chives, cut into 1/2-inch slices
1 package Scissortail Farms cilantro, chopped, reserve some for garnish
Kosher salt
Freshly ground black pepper
1 package Della Terra fusilli pasta, cooked al dente
2 Kize Peanut Butter bars, crumbled for garnish

Directions

Heat the oil in a sauté pan over medium heat. Cook the chicken breasts until browned. Add and sauté the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the heavy cream and red curry paste, cooking 1 minute. Add the cabbage and carrots, cooking 5 minutes more. Remove from the heat and stir in the honey, peanuts, chives, and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles. Top with cilantro and crumbled Kize Bars.

Category: Weeknight shakeup