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Food For Thought: Mo (moo) Indonesian Stir Fry

May 13th, 2013

Moo_Stir_Fry_DSC-1055Food for Thought, brought to you by the Oregon State Student Health Services Dietitian Lynn Cordes, MS, RD, LD and OSU dietetic intern Sherry Farley

Looking for a delicious hot dinner on a cold rainy evening? This spicy dish will keep you warm as well as provide essential nutrients, like vitamins A and vitamin C. Make it vegetarian by adding tofu or use whole grain pasta if you really want to boost the nutrient and fiber content. This dish is also great heated up for those long study sessions or a busy work-week when time is tight!

Food Hero Recipe

Mo (moo) Indonesian Stir Fry Label_2
4 cups water
2 packages (3-ounces each) ramen-style noodles
1⁄4 cup peanut butter
2 tablespoons soy sauce
1⁄2 cup water
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts, cut in thin strips
1 teaspoon red pepper flakes
1 teaspoon finely chopped fresh ginger (or 1/2 teaspoon ground ginger)
2 carrots, thinly sliced (about 2 cups)
1⁄2 large head cabbage, thinly sliced (about 6 cups)
1⁄4 cup green onions, thinly sliced

Bring 4 cups water to boil in a medium pot. Add noodles, cover, and remove from heat (do not add flavor packets). Wait one minute, drain noodles and set aside.
Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet). Add chicken and cook until no longer pink when cut (3-5 minutes).
In a small pot, combine peanut butter, soy sauce, and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
Add red pepper, ginger, and carrots. Cook 2 minutes.
Add cabbage and green onions. Cook 2 minutes.
Add cooked noodles and peanut sauce; toss and serve immediately.
Refrigerate leftovers within 2 hours.

To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.

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