Chinese Noodle and Chicken Salad

• 2 lbs linguine, cooked
• 14 cup oriental sesame oil
• 5 lbs chicken, roasted, skinned, boned, shredded
• 4 bunches green onions, sliced
• 2 bunches fresh cilantro, chopped
• 4 jalapeno chilies, seeded, deveined, minced
• 1 14 lbs snow peas, stringed, thinly sliced, lengthwise
• 1 cup soy sauce
• 12 cup creamy peanut butter (do not use old fashioned style or freshly ground)
• 12 cup rice vinegar
• 12 cup oriental sesame oil
• 2 tablespoons sugar

1. FOR SALAD:
2. Cook linguine in large pot of boiling salted water until just tender but still firm to bite.
3. Drain.
4. Rinse with cold water to cool; drain well.
5. Transfer to a large bowl.
6. Add sesame oil; toss to blend.
7. Mix in chicken, onions, cilantro and chilies.
8. Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute.
9. Drain.
10. Rinse with cold water to cool; drain well.
11. Mix into salad.
12. FOR DRESSING:
13. Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
14. Pour dressing over salad and mix with hands to blend well.
15. (Can be prepared 1 day ahead.
16. Cover and refrigerate.)
17. Line large platter with Napa cabbage leaves.
18. Mound salad over and serve.

linguine, sesame oil, chicken, green onions, fresh cilantro, jalapeno chilies, snow peas, soy sauce, peanut butter, rice vinegar, sesame oil, sugar

Taken from www.food.com/recipe/chinese-noodle-and-chicken-salad-465174 (may not work)