Oriental Watermelon-and-Chicken Salad

• 2 1/2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon (packed) freshly grated peeled ginger root
• 1/4 cup soy oil or light olive oil
• 1 1/2 tablespoons dark sesame oil
• 1/2 teaspoon sugar, or to taste
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper
• 3 cups cooked thin noodles (prepared Chinese wheat noodles, rice noodles or vermicelli)
• 16 ounces boneless, skinless chicken breasts, grilled, sliced
• 1 pound seedless watermelon
• 1 English cucumber, halved, seeded and thinly sliced crosswise
• 1/4 cup thinly sliced scallions
• Bamboo shoots
• Bean sprouts
• Fresh cilantro or parsley sprigs

1. Combine the dressing ingredients in a jar and shake.
2. Taste and adjust the ginger, sugar and salt.
3. Arrange the noodles in 2 little nests on plates.
4. Fan out the chicken slices on top of each.
5. Cut watermelon into 1-inch cubes and arrange on one side with the cucumber slices on the other.
6. Sprinkle with scallions, bamboo shoots or bean sprouts and cilantro or parsley.
7. Serve the dressing on the side.

rice vinegar, soy sauce, ginger root, soy oil, sesame oil, sugar, salt, freshly ground pepper, thin noodles, chicken breasts, watermelon, cucumber, scallions, shoots, sprouts, fresh cilantro

Taken from cooking.nytimes.com/recipes/8671 (may not work)