Chinese Noodles with Peanut Sauce

Category: Soups, Stews and Chili

Cuisine: Chinese

Ready in 45 minutes

Ingredients

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


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.

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