INGREDIENTS

INSTRUCTIONS

4
To prepare the peanut sauce, combine the ginger, cilantro, garlic,
jalapenos, vinegar, soy sauce, and peanut butter in the bowl of a food
processor and process until smooth. Scrape down the sides of the bowl
and add the curry powder honey, and sesame oil; process until smooth.
Set aside.  Meanwhile, in a very large saute pan, heat the oil over
high heat  until smoking hot. Put the chicken breasts in the pan and
brown them  well, about 2 minutes on each side. Decrease the heat to
medium and  cook for another 2 to 3 minutes. Add the sherry, increase
the heat to  high, and cook until about half of the sherry remains, 2
to 3  minutes. Add the chile sauce and turn the breasts to coat them
well.  Decrease the heat to low and slowly simmer while you prepare the
noodles.  Put the noodles in the pasta insert and set the pot of
boiling water  or in the stockpot and cook for about 2 minutes to heat
through.  Strain the cooked noodles and place in a large bowl. Toss
them with  1/2 cup of the peanut sauce and place on a serving platter.
Remove  the chicken slices on the noodles and pour some of the
remaining  sauce over the top. Sprinkle with the roasted peanuts and
scallions.  Serve hot.  Converted by MC_Buster.  Per serving: 431
Calories (kcal); 19g Total Fat; (43% calories from  fat); 33g Protein;
25g Carbohydrate; 93mg Cholesterol; 2156mg Sodium  Food Exchanges: 0
Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0  Fruit; 1 Fat; 1 1/2
Other Carbohydrates  Converted by MM_Buster v2.0n.

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