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.

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