Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Thin noodles 1 (8-oz.) can sliced bamboo
3/4 c Soy sauce Shoots, drained
1/4 c Peanut oil 1 (6-oz.) jar mini corn on the
2 c Mayonnaise Cob, drained and thinly
1 tb Dijon mustard Sliced
1/4 c Oriental-style sesame oil 1/2 c Chopped, fresh cilantro
2 Whole boneless, skinless 1/2 lb Fresh snow peas, trimmed,
Chicken breasts Cut into julienne, blanched
6 Green onions, thinly sliced Then cooled in cold water,
2 Carrots, peeled coarsely Drained
Chopped Lightly toasted sesame seeds
1 Red sweet pepper, chopped 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.

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