Chinese Noodles with Peanut Sauce

Ready in 1 hour

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1 tb Soy sauce
1 ts fresh garlic; Minced
1/2 c Roasted peanuts; coarsely
2 ts fresh ginger; Minced
1/2 md Red onion; thinly sliced
1 md Carrot; cut into matchstick
1/4 c Peanut butter
8 oz Vermicelli noodles; cooked
1 lb Skinned, boneless chicken
2 tb Chicken broth; or water
3 tb Soy sauce
2 tb Rice vinegar
2 ts Dry sherry
1/2 Cucumber; peeled, seeded and chopped

Original recipe makes 6



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.

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Calories Per Serving: 306 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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