Mo (moo) Indonesian Stir-Fry

Prep time: 30 minutes
Yield: 10 servings
Serving Size 1 cup
Nutrition Facts: View Label


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


  1. Bring 4 cups water to boil in a 2-3 quart saucepan. Add noodles, cover, and remove from heat (do not add flavor packets). Wait one minute, drain noodles and set aside.
  2. 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).
  3. In a small/1 quart saucepan, combine peanut butter, soy sauce, and 1/2 cup water. Heat over low heat, stirring until smooth. Remove from heat.
  4. Add red pepper, ginger, and carrots. Cook 2 minutes.
  5. Add cabbage and green onions. Cook 2 minutes.
  6. Add cooked noodles and peanut sauce; toss and serve immediately.
  7. Refrigerate stir fry leftovers within 2 hours.


To avoid peanuts or peanut butter, try this stir fry with sunflower seeds or sunflower seed butter.

Last updated: 12/18/14

3 Comments for "Mo (moo) Indonesian Stir-Fry"

I love this recipe! I would suggest using crunchy peanut butter!

LOVE!!!  So great tasting, quick to make, and adaptable - we made it vegetarian!  One change we made was to use Udon noodles instead of ramen (they are located often near the tofu in grocery stores in the produce section) which are thicker, fresh noodles.  We used 2 packets which was the same ounces as it called for of tofu.  And we pre-cooked them just as it said to do with the Ramen.  Also we did top the recipe upon serving with hot chili sauce and then our family favs "seaweed sprinkles" which can be found at Asian market (we use furikake brand which is marketed as "rice seasoning").  I also don't like cooked carrots so instead of them we used the same amount of broccoli.  In the end the dish tasted a bit like Pad Thai which made me think you could cook an egg scrambled into it and even top with some crushed peanuts.  Oh, and we used extra-firm tofu instead of chicken, one container of it. 

Great recipe, lots of "zing" with the red pepper.  I cooked the ramen as directed, but rinsed it immediately -- reducing the fat in the recipe a bit.  I will try this with tofu next time too -- not that the chicken wasn't excellent with it, but just for fun. 

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