Preparation time: 10
Cooking time: 35
This is a Thai inspired dish. Sometimes, I like to turn this into a "noodle bowl" which adds a bit of broth. For that, I will some more peanut butter, and another 1/2 or so can of coconut milk. I may also adjust the spices (ginger, jalapeno etc).
In a large saute/frying pan, heat oil over medium heat. Add onions, carrots and parsnips and saute until tender. Add garlic, jalapeno, ginger and fish sauce; cook and stir for a few more minutes.
Stir in peanut butter, coconut milk, tamari, and honey until smooth. Add basil. Heat through, and remove from heat.
Cook noodles in a small pot according to package directions, drain and set aside.
In a 4-6 quart stock pot, stir fry chicken in olive oil until done. Add in kale and noodles, and mix together. Pour sauce over the top and mix thoroughly.
Transfer to a serving dish and enjoy!