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Glass Noodles With Peanut Sauce

Chef.at.Home's picture
Ingredients
  Soy sauce 1 Tablespoon
  Shao hsing wine/Dry sherry 2 Teaspoon
  Chicken breast halves 2 , skinned, boned, and cut into matchstick pieces
  Peanut butter 1⁄4 Cup (4 tbs)
  Soy sauce 3 Tablespoon
  Rice vinegar 2 Tablespoon
  Chicken broth/Water 1 Tablespoon
  Sesame oil 1 Tablespoon
  Sugar 2 Teaspoon
  Chili oil 2 Teaspoon
  Dried bean thread noodles 8 Ounce
  Vegetable oil 2 Tablespoon
  Minced garlic 1 Teaspoon
  Minced fresh ginger 2 Teaspoon
  Red onion 1⁄2 Medium, thinly sliced
  Cucumber 1⁄2 , peeled, seeded, and cut into matchstick pieces
  Carrot 1 Medium, shredded
  Unsalted roasted peanuts 1⁄2 Cup (8 tbs), coarsely chopped
Directions

Preparation Combine marinade ingredients in a small bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
Combine peanut sauce ingredients in another bowl and set aside.
Cooking Bring 4 cups water to a boil in a medium saucepan.
Add noodles, stirring to separate strands.
Cook, stirring, for 30 seconds or until noodles are slightly soft.
Pour into a colander and rinse under cold running water.
Drain well, cut noodles in half, and set aside.
Place a wok or wide frying pan over high heat.
Add oil, swirling to coat sides.
Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds.
Add chicken and stir-fry for 1 minute or until opaque.
Add onion and stir-fry for 1 minute.
Add cucumber, carrot, and peanut sauce and cook, stirring, until slightly thickened.
Remove from heat.
Add noodles and toss until evenly coated.
Sprinkle with peanuts.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish

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