Szechuan Pasta Chicken Salad

• 1 pound noodles thin
• 3/4 cup soy sauce, tamari
• 1/4 cup peanut oil
• 2 cups mayonnaise
• 1 tablespoon dijon mustard
• 1/4 cup sesame oil
• 2 each chicken breasts boneless, skinless
• 6 each scallions, spring or green onions thinly sliced
• 2 each carrots peeled, chopped
• 1 each sweet bell peppers red, chopped
• 8 ounces bamboo shoots sliced
• 1/2 cup cilantro fresh, chopped
• 1/2 pound snow pea pods chopped, trimmed

1. Poach and cool chicken breasts.
2. Cut into bite-sized pieces and reserve.
3. Cook noodles.
4. Drain and toss into a large bowl with 1/2 cup soy sauce, then peanut oil.
5. Cool to room temperature, occassionally stirring the noodles to coat thoroughly.
6. Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste.
7. Refrigerate until ready to use.
8. Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles.
9. Mix gently.
10. Add mayonnaise mixture and blend well.
11. Cover and refrigerate until ready to serve, preferable overnight.
12. Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry.
13. Garnish with sesame seeds.

noodles, soy sauce, peanut oil, mayonnaise, mustard, sesame oil, chicken breasts, scallions, carrots, sweet bell peppers, cilantro, snow

Taken from recipeland.com/recipe/v/szechuan-pasta-chicken-salad-35384 (may not work)