1 lb Thin noodles
3/4 c Soy sauce
1/4 c Peanut oil
2 c Mayonnaise
1 tb Dijon mustard
1/4 c Oriental-style sesame oil
2 Whole boneless, skinless
Chicken breasts 6 Green onions, thinly sliced
2 Carrots, peeled & coarsely
Chopped 1 Red sweet pepper, chopped
1 (8-oz.) can sliced bamboo
Shoots, drained 1 (6-oz.) jar mini corn on the
Cob, drained and thinly Sliced 1/2 c Chopped, fresh cilantro
1/2 lb Fresh snow peas, trimmed,
Cut into julienne, blanched Then cooled in cold water, Drained Lightly toasted sesame seeds Szechuan chili oil Poach and cool chicken breasts. Cut into bite-sized pieces and reserve. Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce, then peanut oil. Cool to room temperature, occassionally stirring the noodles to coat thoroughly. Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use. Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferable overnight. Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with sesame seeds. Serves 10 to 12 as a salad. SOURCE: Cooking with Class, Jeanette Turrin.