Cold Glass Noodle And Chicken Salad In Peanut Sauce
|Cellophane noodles||8 Ounce (1 Package)|
|Chicken bouillon cubes||2|
|Peanut butter||2 Tablespoon|
|Hot water||4 Tablespoon|
|Light soy sauce||5 Tablespoon|
|Red pepper oil/Tabasco/red chili paste||1|
|Rice wine vinegar||1 Tablespoon|
|Sesame oil||2 Teaspoon|
|Cooked chicken||1 Cup (16 tbs), cut into julienne sticks|
|Dry roasted peanuts||1⁄4 Cup (4 tbs), chopped|
Soak the cellophane noodles in water to cover for 1 hour, and then add the chicken bouillon cubes Simmer for about 10 minutes, or until the noodles are tender but not mushy.
Drain nearly all the broth, and cool the noodles in the refrigerator.
Mix the peanut butter with the hot water.
Stir with a fork until it has the consistency of heavy cream; you may need a bit more water.
Add the 3 tablespoons soy sauce and the red pepper sauce or Tabasco or cayenne.
Drain the noodles, and toss with this dressing cut the cucumber into small julienne pieces, and marinate in a sauce of 2 tablespoons soy sauce, the rice wine vinegar, sugar, and sesame oil.
Arrange the cucumber sticks on top of the noodles.
Garnish with the cooked chicken with some chopped peanuts.