Chinese noodles with peanut sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Vermicelli noodles, cooked to yield 4 cups |
| 1 | pounds | Skinned, boneless chicken breasts, cut into match stick pieces |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Dry sherry |
| 2 | teaspoons | Minced fresh ginger |
| ¼ | cup | Peanut butter |
| 3 | tablespoons | Soy sauce |
| 1 | teaspoon | Minced fresh garlic |
| ½ | medium | Red onion, thinly sliced |
| 1 | medium | Carrot, cut into matchstick pieces |
| ½ | Cucumber, peeled, seeded and cut into matchstick pieces | |
| ½ | cup | Roasted peanuts, coarsely chopped |
| 2 | tablespoons | Rice vinegar |
| 2 | tablespoons | Chicken broth or water |
Directions
PEANUT SAUCE
Make Peanut Sauce and set aside. Cook vermicelli on range, in the conventional way. Drain and keep warm. Place chicken in a 3-quart casserole. Coat chicken with soy sauce and sherry. Add ginger, garlic and onions; toss. Cover with lid or vented plastic wrap.
Stirring midway through cooking, microwave on high 4 minutes or until chicken is no longer pink. Add carrot; cover again and microwave on high 1½ minutes. Add cucumber and warm noodles; toss with Peanut Sauce. Sprinkle chopped peanuts over top.
Note: Partially freeze chicken to make cutting easier.
Peanut Sauce: Place all ingredients in a 1 cup glass measure.
Microwave on high for 1 minute. Whisk mixture until well combined; set aside.