Glass Noodles with Peanut Sauce
|Soy sauce||1 Tablespoon|
|Shao hsing wine/Dry sherry||2 Teaspoon|
|Chicken breast halves||2 , skinned, boned, and cut into matchstick pieces|
|For peanut sauce|
|Peanut butter||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Chicken broth/Water||1 Tablespoon|
|Sesame oil||1 Tablespoon|
|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|
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.
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.