| 8 | oz | Chinese dried egg noodles or linguine; broken-up |
| 4 | | Boneless skinless chicken breast halves; cut into chunks |
| | MARINADE |
| 1 | | Egg white; lightly beaten |
| 2 | tb | White wine |
| 3 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1/4 | ts | Garlic powder |
| 1 | tb | Cornstarch |
| 1/4 | ts | MSG; optional |
| | SESAME-SOY DRESSING |
| 1/3 | c | Soy sauce |
| 1/3 | c | Chicken stock |
| 1/4 | c | Coarsely chopped peanuts |
| 3 | tb | Smooth peanut butter |
| 3 | tb | Firmly packed brown sugar |
| 2 | tb | White wine vinegar |
| 2 | tb | Asian sesame oil |
| 1 | tb | Vegetable oil |
| 1/4 | c | Minced fresh mint |
| 3/4 | c | Minced cilantro |
| 1 | | Clove garlic; minced |
| 2 | | Carrots; grated |
| 2 | | Green onions; minced |
| 1/2 | ts | Crushed red pepper; or more to taste |
