Chinese Noodles With Peanut Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Vermicelli noodles, cooked to yield 4 cups
1 lbs: Skinned, boneless chicken breasts, cut into match stick pieces
1 tbsp: Soy sauce,
2 tsp: Dry sherry,
2 tsp: Minced fresh ginger,
1 tsp: Minced fresh garlic,
1/2 medium: Red onion, thinly sliced
1 medium: Carrot, cut into matchstick pieces
1/2: Cucumber, peeled, seeded and cut into matchstick pieces
1/2 cup: Roasted peanuts, coarsely chopped
PEANUT SAUCE
1/4 cup: Peanut butter,
3 tbsp: Soy sauce,
2 tbsp: Rice vinegar,
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp