Recipe - Szechuan Pasta Chicken Salad

1 pound Thin noodles
Three fourths cup Soy sauce
One fourth cup Peanut oil
2 cup Mayonnaise
1 tablespoon Dijon mustard
One fourth cup Orientalstyle sesame oil
2 Whole boneless, skinless
Chicken breasts
6 Green onions, thinly cut or sliced up
2 Carrots, peeled & coarsely
Chopped
1 Red sweet pepper, chopped
1 (8oz.) can cut or sliced up bamboo
Shoots, drained
1 (6oz.) jar mini corn on the
Cob, drained and thinly
Sliced
One half cup Chopped, fresh cilantro
One half pound 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 bitesized pieces and reserve.

Cook noodles. Drain and toss into a large bowl with One half 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 One fourth 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.