Japanese Vermicelli In Peanut Sauce Recipes
JAPANESE VERMICELLI IN PEANUT SAUCE
Make and share this Japanese Vermicelli in Peanut Sauce recipe from Food.com.
Provided by emcmonnies
Categories Spaghetti
Time 20m
Yield 5-6 , 5-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the broth, peanut butter, teriyaki sauce, garlic powder, onion powder and cayenne (if using). Set aside.
- In a large pot of boiling water, cook vermicelli according to package directions until al dente. Drain and return to pot.
- Immediately add the peanut butter mixture. Toss well to thoroughly coat the vermicelli.
- Serve at once, garnished with chopped peanuts if desired.
VERMICELLI WITH CHICKEN IN PEANUT SAUCE
I got this one off the back of the noodle box too. Tried it out last nite and it was awesome! And super easy.
Provided by sheri77
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and saute chicken until cooked. Remove and set a side.
- Combine broth, honey and soy sauce. Whisk in cornstarch and peanut butter.Cook and stir until just thickened.
- Stir in onions, pepper, and chicken.
- Cook vermicelli according to package directions.
- Spoon chicken mixture over noodles and top with parsley.
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- If you are adding a protein like chicken, tofu etc. to this dish, start the prep by cooking the protein first, as it is likely to take the longest. I will often poach about 300 grams of chicken breast for these bowls (to be divided between two bowls). To poach chicken breast, bring a saucepan of water to boil with enough water to cover chicken. Add chicken breast (no need to dice or anything) to the boiling water and then reduce heat to very low so the water barely bubbles. Place lid on saucepan and leave to cook for 10-12 minutes or until chicken is cooked through.
- Prepare the vermicelli noodles according to packet instructions. This usually involves soaking the noodles for a few minutes in water.
- While the noodles are soaking, wash and slice up the salad vegetables. Shred the lettuce, dice the cucumber and tomato, and cut the carrot into thin matchsticks. Slice the spring onions.
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