Chinese Noodles With Peanut Sauce

Ingredients

55 gr vermicelli noodles
270 gr skinned
60 ml soy sauce
10 ml dry sherry
10 gr ginger
3 gr garlic
1/2 slices onion
1 carrot
1/2 cucumber
100 gr peanuts
55 gr peanut butter
30 ml rice vinegar
30 ml chicken broth

Instructions

Make Peanut Sauce and set aside. Cook vermicelli on range, in the conventional way. Drain and keep warm. Place chicken in a 3 litre 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 1.5 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.