Title: Chinese noodles with peanut sauce
 Categories: Chinese, Chicken
      Yield: 6 Servings
 
      8 oz Vermicelli noodles, cooked
           - to yield 4 cups
      1 lb Skinned, boneless chicken
           -breasts, cut into match
           -stick pieces
      1 tb Soy sauce
      2 ts Dry sherry
      2 ts Minced fresh ginger
      1 ts Minced fresh garlic
    1/2 md Red onion, thinly sliced
      1 md Carrot, cut into matchstick
           -pieces
    1/2    Cucumber, peeled, seeded and
           -cut into matchstick pieces
    1/2 c  Roasted peanuts, coarsely
           -chopped

MMMMM------------------------PEANUT SAUCE-----------------------------
    1/4 c  Peanut butter
      3 tb Soy sauce
      2 tb Rice vinegar
      2 tb Chicken broth or water
 
  Make Peanut Sauce and set aside.  Cook vermicelli on range, in the
  conventional way.  Drain and keep warm.  Place chicken in a 3-quart
  casserole.  Coat chicken with soy sauce and sherry. Add ginger,
  garlic and onions; toss. Cover with lid or vented plastic wrap.
  Stirring midway through cooking, microwave on high 4 minutes or until
  chicken is no longer pink. Add carrot; cover again and microwave on
  high 1 1/2 minutes. Add cucumber and warm noodles; toss with Peanut
  Sauce. Sprinkle chopped peanuts over top. Note: Partially freeze
  chicken to make cutting easier. Peanut Sauce: Place all ingredients
  in a 1 cup glass measure. Microwave on high for 1 minute. Whisk
  mixture until well combined; set aside.