INGREDIENTS

INSTRUCTIONS

Place the duck or chicken breasts in a resealable plastic bag along
with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly
oiled grill or cast-iron skillet over medium-high heat until very  hot.
Grill duck or chicken breasts until cooked through, about 5 to 7
minutes per side for duck and 4 to 6 minutes per side for chicken.  Let
cool slightly, and shred with your fingers, or cut into 1/2-inch  wide
strips with a knife. In a food processor, pulse the garlic and  ginger
until finely chopped. Add the chile paste, peanut butter, 3
tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2
tablespoons water, and pulse until smooth. If a thinner sauce is
desired, add 1 or 2 more teaspoons water, and pulse to combine. Set
aside. Bring a large pot of salted water to a boil. Add the noodles,
and cook unitl al dente, about 8 minutes. Drain in a colander, and
rinse with cold water to stop the cooking. Dress the noodles with 1/2
cup of the peanut sauce, and transfer to a medium serving bowl. If
desired, set the bowl into a larger bowl filled with ice to keep the
noodles chilled at the table. Arrange the peanuts, remaining sauce,
and prepared fillings in various serving dishes on the table. Guests
can create their own rolls by wrapping noodles, a little sauce, and
their choice of meat and fillings in a lettuce leaf. Makes 6 to 8
servings.  Source: "Martha Stewart Living Magazine, Jun 1997"
S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per
serving: 243 Calories (kcal); 20g Total Fat; (69% calories from  fat);
6g Protein; 13g Carbohydrate; 0mg Cholesterol; 1974mg Sodium  Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0  Fruit; 3
1/2 Fat; 1/2 Other Carbohydrates  Recipe by: Martha Stewart  Converted
by MM_Buster v2.0n.

A Message from our Provider:

“Understanding God would be easier if we had infinite IQ”