Susan's I'll-Eat-It-If-You-Make-It Chicken Salad

• 1 lb dried ramen noodles (throw away the seasoning packet if it comes with one)
• 1 lb chicken breast
• 1 lb fresh mushrooms
• 14 cup smooth peanut butter
• 12 bunch cilantro
• 3 scallions, white and green parts
• 2 pinches red pepper flakes (or to taste)
• 3 tablespoons olive oil
• 14 cup soy sauce
• salt and pepper
• 12 teaspoon finely minced fresh ginger

1. Soak the ramen noodles in hot water until al dente.
2. Drain.
3. Cut the chicken breasts into thumbnail size cubes.
4. Saute in olive oil until browned.
5. Coarsely chop the mushrooms and scallions.
6. Shred the cilantro.
7. Mix the chicken, mushrooms, scallions and cilantro with the ramen noodles.
8. In a pot or in a microwave safe bowl, mix the peanut butter, red pepper flakes, soy sauce, salt and pepper and the minced ginger.
9. If the mixture is too thick, add a little water until it's as thin as you like it.
10. Heat to boiling, and remove from heat.
11. Toss with the chicken/veggie/ramen noodle mixture.
12. Chill for two hours in the refrigerator.
13. Serve and impress guests.

ramen noodles, chicken breast, mushrooms, smooth peanut butter, cilantro, scallions, red pepper, olive oil, soy sauce, salt, fresh ginger

Taken from www.food.com/recipe/susans-ill-eat-it-if-you-make-it-chicken-salad-31323 (may not work)