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vermicelli peanut oil chicken tenders snow peas Boston lettuce leaves tomatoes sugar vinegar peanut oil soy sauce sesame oil warm red pepper sauce ginger
Viewed: 78 - Published at: 2 years agoIngredients
- 1 x (8-oz) package vermicelli
- 1 Tbsp. peanut oil
- 1 lb chicken tenders or possibly boneless, skinless chicken breasts
- 4 ounce snow peas (about 1 c.)
- 6 lrg Boston lettuce leaves
- 2 lrg , ripe tomatoes, cut into thin wedges
- 3 Tbsp. sugar
- 1/3 c. vinegar
- 1/4 c. peanut oil
- 3 Tbsp. soy sauce
- 1 tsp toasted sesame oil
- 1/4 tsp warm red pepper sauce
- 1 Tbsp. grated fresh ginger (or possibly 1 tsp. grnd ginger)
Method
- To prepare dressing, combine all ingredients in a small jar.
- Cover tightly; shake well.
- Cook vermicelli according to package directions; drain.
- Transfer noodles to a bowl; toss with half of the dressing.
- In a skillet, over medium-high heat, heat oil till warm.
- Add in chicken; cook, turning often, till lightly browned and cooked through, about 5 min.
- Add in snow peas; cook and stir till crisp-tender, about 2 min.
- Remove from heat; cold slightly.
- Tear chicken into bite-sized pcs; return to skillet.
- Stir in remaining dressing.
- To serve, arrange lettuce on a large platter.
- Top with noodles, tomato wedges and chicken mix.
- Sprinkle with toasted sesame seeds, if you like.
- Serves 6
