Chinese Noodles with Peanut Sauce
| Yield: | 6 Servings |
| Categories: | Chinese, Chicken |
| 8 | oz | Vermicelli noodles, cooked to yield 4 cups |
| 1 | lb | Skinned, boneless chicken breasts, cut into match stick pieces |
| 1 | tb | Soy sauce |
| 2 | ts | Dry sherry |
| 2 | ts | Minced fresh ginger |
| 1 | ts | 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 |
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