Title: Chinese Noodles with Peanut Sauce
Categories: Chinese Chicken
Yield: 6 Servings
| 8 | oz | Vermicelli noodles, cooked to yield 4 cups |
| 1 | lb | Skinned, boneless chicken breasts, cut into match stick piec |
| 1 | tb | Soy sauce |
| 2 | ts | Dry sherry |
| 2 | ts | Minced fresh ginger |
| 1 | ts | Minced fresh garlic |
| 1/2 | md | Red onion, thinly sliced |
| 1 | md | Carrot, cut into matchstick pieces |
| 1/2 | | Cucumber, peeled, seeded and cut into matchstick pieces |
| 1/2 | c | Roasted peanuts, coarsely chopped |
| PEANUT SAUCE |
| 1/4 | c | Peanut butter |
| 3 | tb | Soy sauce |
| 2 | tb | Rice vinegar |
| 2 | tb | Chicken broth or water |
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 1 1/2 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.