8 oz Vermicelli noodles, cooked

           - to yield 4 cups
      1 lb Skinned, boneless chicken

           -breasts, cut into match
           -stick pieces
      1 tb Soy sauce

      2 ts Dry sherry

      2 ts Minced fresh ginger

      1 ts Minced fresh garlic

    1/2 md Red onion, thinly sliced

      1 md Carrot, cut into matchstick

           -pieces
    1/2    Cucumber, peeled, seeded and

           -cut into matchstick pieces
    1/2 c  Roasted peanuts, coarsely

           -chopped
--------------------------------PEANUT SAUCE--------------------------------
    1/4 c  Peanut butter

      3 tb Soy sauce

      2 tb Rice vinegar

      2 tb Chicken broth or water

  Make Peanut Sauce and set aside.  Cook vermicelli on range, in the
  conventional way.  Drain and keep warm.  Place chicken in a 3-quart
  casserole.  Coat chicken with soy sauce and sherry. Add ginger,
  garlic and onions; toss. Cover with lid or vented plastic wrap.
  Stirring midway through cooking, microwave on high 4 minutes or until
  chicken is no longer pink. Add carrot; cover again and microwave on
  high 1 1/2 minutes. Add cucumber and warm noodles; toss with Peanut
  Sauce. Sprinkle chopped peanuts over top.
  Note: Partially freeze chicken to make cutting easier.
  Peanut Sauce: Place all ingredients in a 1 cup glass measure.
  Microwave on high for 1 minute. Whisk mixture until well combined;
  set aside.