CHINESE NOODLES WITH PEANUT SAUCE

Chinese Pasta

Ingredients

  • 8 oz Vermicelli noodles, cooked to yield 4 cups
  • 1 lb Skinned, boneless chicken breasts, cut into matchstick pieces
  • 1 tb Soy sauce
  • 2 ts Dry sherry
  • 2 ts Minced fresh ginger
  • 1 t 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

Directions

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.


Serves6

Print this recipe

Submitted 6/13/05.
Source: RecipeSource
Submitted By: Marlen
matchlessm@aol.com
CHINESE NOODLES WITH PEANUT SAUCE