Thai Peanut Noodles with Chicken & Vegetables

Mom, college student, work part time, backpacker. InstaPot. Kosher style. Make ahead.

1 cup pasta broken in 2”pieces (use pasta that normally cooks on stovetop in 4 min. or less-thin egg noodles, angel hair pasta, or quick-cooking artisan pastas)*

1 teaspoon chia seeds or ground flaxseed (optional)

¼ cup freeze dried chopped chicken

¼ cup chopped roasted peanuts

¼ cup freeze dried mixed vegetables

1-½ teaspoons powdered chicken flavor base (or boullion granules)

2 tablespoons PB2 powdered peanut butter

1-½ teaspoons freeze dried cilantro (or ½ teaspoon dried cilantro)

¼ teaspoon garlic powder

¼ teaspoon ground ginger

pinch of ground cayenne pepper (or more if you want it spicier)

⅛ teaspoon ground black pepper

¼ teaspoon salt (or more to taste)

1 cup water

Directions at theyummylife.com

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