Chinese Peanut Noodles

By Addie

Ingredients

• 2 tablespoons canola oil
• 2 tablespoons each minced gingerroot and minced garlic
• 1 cup chicken broth
• 1/2 cup dry sherry or chicken broth
• 1/2 cup peanut butter
• 2 tablespoons each soy sauce and rice vinegar
• 2 teaspoons sesame oil
• 1/4 teaspoon cayenne pepper
• 8 ounces chopped cooked chicken
• 8 ounces vermicelli, cooked
• 2 tablespoons each chopped green onions and peanuts, optional

Preparation

Step 1

Heat canola oil in a large skillet over medium-high heat. Sauté gingerroot and garlic in hot oil, stirring continually, for 30 seconds.


Add broth, sherry, peanut butter, soy sauce, vinegar, sesame oil and cayenne pepper to gingerroot mixture and mix well. Reduce heat to medium-low. Cook mixture, stirring continually, until thickened, about 3 minutes.


Add chicken to sauce and mix well. Cook until mixture is heated through, about 3 minutes. Serve over vermicelli. Sprinkle with green onions and peanuts, if desired.
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Grandma's Secret Trick:

Sherry was not an ingredient my grandparents kept in the house, so Grandma sometimes used ordinary brewed tea in the peanut sauce instead. She said she'd read the tip in a Chinese cookbook from her local library. And if no children were dining, she added 1/2 teaspoon red pepper flakes to spice up the sauce.