Chinese Thai Chicken

• 1 pound mein thin, chinese noodles
• 3/4 cup soy sauce
• 1/4 cup peanut oil
• 2 cups mayonnaise
• 1 tablespoon dijon mustard
• 1/4 cup sesame oil Chinese
• 2 whole chicken breasts use 3 if sm.
• 6 scallions green onions thinly sliced
• 2 carrots peeled and coarsely chopped
• 8 ounces bamboo shoots sliced, drained
• 8 ounces straw mushrooms drained
• 6 ounces corn-on-the-cob miniature, drained and thinly sliced
• 1/2 cup fresh coriander chopped
• 1/2 pound snowpeas fresh, blanched and thinly sliced
• chili oil
• sesame seeds toasted

1. 1. Poach chicken. Remove skin and bones. Cut into bite size pieces.
2. 2. Cook noodles in 4 quarts boiling, salted water until al dente. Drain and toss in a large bowl with 1/2 cup soy sauce and then peanut oil. Cool to room temperature, tossing frequently to coat thoroughly. Cut into 1 to 2 inch strands.
3. 3. Combine mayonnaise with mustard, sesame oil and remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use.
4. 4. Mix chicken, bamboo shoots, scallions, carrots, straw mushrooms, corn and coriander with noodles. Mix thoroughly, adding mayonnaise mixture. Chill (preferably overnight).
5. 5. About 30 minutes before serving, add snowpeas and mix well. Taste, as noodles soak up sauce and it may be necessary to add more soy sauce and chili oil. Garnish with coriander and toasted sesame seeds.

chinese noodles, soy sauce, peanut oil, mayonnaise, mustard, sesame oil chinese, chicken breasts, green onions, carrots, shoots, mushrooms, corn, fresh coriander chopped, snowpeas, chili oil, sesame seeds

Taken from www.yummly.com/recipe/Chinese-Thai-Chicken-1652083 (may not work)