Recipe for Chinese Noodles with Peanut Sauce 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
8 oz Vermicelli noodles, cooked to yield 4 cups
1 lb Skinned, boneless chicken breasts, cut into match stick pieces
1 tbl Soy sauce
2 tsp Dry sherry
2 tsp Minced fresh ginger
1 tsp Minced fresh garlic
1/2 med Red onion, thinly sliced
1 med Carrot, cut into matchstick pieces
1/2 x Cucumber, peeled, seeded and cut into matchstick pieces
1/2 cup Roasted peanuts, coarsely chopped
----------------- PEANUT SAUCE ----------------
1/4 cup Peanut butter
3 tbl Soy sauce
2 tbl Rice vinegar
Instructions:
Instructions: 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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