Ingredients
1 package (8 ounces) vermicelli
Sesame-Ginger Dressing (recipe follows)
1 tablespoon peanut oil
1 pound chicken tenders or boneless, skinless chicken breasts.
4 ounces snow peas (about 1 cup)
6 large Boston lettuce leaves
2 large, fully ripened, Florida tomatoes (about 1 pound), cut in thin wedges
Sesame-Ginger Dressing
3 tablespoons sugar
1/3 cup vinegar
1/4 cup peanut oil
3 tablespoons soy sauce
1 teaspoon toasted sesame oi I
1/4 teaspoon hot red pepper sauce
1 tablespoon fresh grated ginger (substitute 1 teaspoon ground ginger)
In a small jar, combine all ingredients. Cover tightly and shake well.
Preparation
Cook vermicelli according to package directions; drain. Transfer noodles to a bowl, and toss with half of the Sesame-Ginger Dressing. In a skillet, over medium-high heat, heat oil until hot. Add chicken; cook, turning often, until lightly browned and cooked through, about 5 minutes. Add snow peas. Cook and stir until crisp-tender, about two minutes. Remove from heat; cool slightly; tear chicken into bite-sized pieces, return to skillet. Stir remaining dressing over mixture. To serve: On a large platter, arrange lettuce. Top with noodles, fresh tomato wedges and chicken mixture. Sprinkle with toasted sesame seeds, if desired.
