Sesame Noodle Chicken
|Rice wine vinegar||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Smooth peanut butter||2 Tablespoon|
|Minced ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Crushed red pepper||1⁄2 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Sesame oil||1 Tablespoon|
|Whole wheat vermicelli||3⁄4 Pound|
|Snow peas||1⁄4 Pound|
|Slivered cooked chicken||4 Ounce|
|Thinly sliced scallions||1 Cup (16 tbs)|
1. By hand with a whisk or in a blender, combine vinegar, soy sauce, peanut butter, ginger, garlic, honey, and hot pepper. Mix well. Blend in vegetable and sesame oil until peanut sauce is smooth.
2. Break vermicelli in half. Cook pasta in a large pot of boiling salted water until tender but still firm, about 6 minutes. Add snow peas to pasta during last 30 seconds of cooking. Drain pasta and snow peas in a colander.
3. Toss pasta and snow peas with chicken, peanut sauce, and 1/2 cup scallions. Serve at room temperature, with remaining scallions sprinkled on top.