Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------DRESSING-------------------------------
1 1/4 c Soy sauce 1/8 ts Cayenne
1/4 c Sugar 1 1/4 ts Black pepper
4 tb Diced fresh ginger 2 tb Chopped cilantro
1 1/4 c Peanut oil 3 Shallots, minced
1 1/4 c Sesame oil 6 Garlic cloves, minced
1 1/3 c Brown sugar 3 Lemons, juiced
1 1/4 c Rice wine vinegar 2 c Tomato paste

-------------------------VEGETABLES------------------------------
1/2 lb Fresh mushrooms, sliced 4 lg Red onions, halved sliced
4 Celery stalks, julienned 1/8" thick
4 Carrots, peeled julienned

---------------------------PASTA--------------------------------
2 lb Angel hair pasta or Chinese Noodles

--------------------------CHICKEN-------------------------------
4 UP TO ... Boneless skinless
6 6 oz chicken breasts,

Combine all ingredients for dressing and mix well until smooth.
Julienne vegetables to thickness you desire, the thinner the better.
You may lightly blanch the vegetables, then cool in an ice water bath
or serve raw and crunchy. For pasta, cook noodles according to
package directions. When done, rinse in cold water immediately.
Chicken can be grilled, baked or poached, cut in strips and tossed
with a generous scoop of dressing, the vegetables and noodles. The
restaurant serves grilled chicken. From Tom Bracamonte, Rapscallion
Seafood House Bar, Reno NV. NOTE: Dressing ingredients make enough
for several salads. Bracamonte says reducing the recipe further could
affect the final flavor. Submitted By TERRI WOLTMON On 05-05-95

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