Recipe - Chinese Noodles With Peanut Sauce

8 ounce Vermicelli noodles, cooked
to yield 4 cups
1 pound Skinned, boneless chicken
breasts, cut into match
stick pieces
1 tablespoon Soy sauce
2 teaspoon Dry sherry
2 teaspoon Minced fresh ginger
1 teaspoon Minced fresh garlic
One half md Red onion, thinly cut or sliced up
1 md Carrot, cut into matchstick
pieces
One half Cucumber, peeled, seeded and
cut into matchstick pieces
One half cup Roasted peanuts, coarsely
chopped

PEANUT SAUCE
One fourth cup Peanut butter
3 tablespoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Chicken broth or water

Make Peanut Sauce and set aside. Cook vermicelli on
range, in the conventional way. Drain and keep warm.
Place chicken in a 3quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini