Glass Noodles with Peanut Sauce Recipe
Ingredients
| Marinade | ||
| Soy sauce | 1 Tablespoon | |
| 2 teaspoons Shao Hsing wine or dry sherry | ||
| 2 chicken breast halves, skinned, boned, and cut into matchstick pieces | ||
| Peanut Sauce | ||
| Peanut butter | 1/4 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Rice vinegar | 2 Tablespoon | |
| Water or chicken broth | 1 Tablespoon | |
| Sesame oil | 1 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Chili oil | 2 Teaspoon | |
| 8 ounces dried bean thread noodles | ||
| Vegetable oil | 2 Tablespoon | |
| Garlic | 1 Teaspoon, minced | |
| Minced ginger | 2 Teaspoon | |
| Red onion | 1/2 Medium, thinly sliced | |
| 1/2 cucumber, peeled, seeded, and cut into matchstick pieces | ||
| Carrot | 1 Medium, shredded | |
| 1/2 cup unsalted roasted peanuts, coarsely chopped | ||
Directions
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.
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.
Chef
