Chicken Mein And Vegetables In Creamy Szechuan Dressing

• 1 lb. thin mein (Chinese noodles)
• 3/4 c. soy sauce
• 1/4 c. peanut oil
• 2 c. mayonnaise
• 1 Tbsp. Dijon mustard
• 1/4 c. sesame oil
• Szechuan chili oil (this is very hot)
• 2 whole chicken breasts
• 6 green onions, thinly sliced
• 2 carrots, peeled and coarsely chopped
• 8 oz. can bamboo shoots, drained and sliced
• 1 jar miniature corn-on-the-cob, drained and thickly sliced
• 1/2 c. chopped fresh coriander (cilantro, Italian parsley)
• 1 large sweet red pepper, julienned
• 1/2 lb. fresh snow peas, julienned, blanched until tender, cooled in ice water and drained
• fresh coriander (cilantro) for garnish
• lightly toasted sesame seed for garnish

1. Skin, bone and halve chicken breasts (or use boneless).
2. Poach and cool.
3. Cut into bite size pieces and reserve.
4. Cook noodles in 4 quarts boiling water until very al dente.
5. Drain and toss in large bowl with 1/2 cup soy sauce, then peanut oil.
6. Cool to room temperature, stirring occasionally, to coat thoroughly.

thin mein, soy sauce, peanut oil, mayonnaise, mustard, sesame oil, szechuan chili oil, chicken breasts, green onions, carrots, bamboo shoots, corn, fresh coriander, sweet red pepper, fresh snow peas, fresh coriander, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168506 (may not work)