Lotos Salad With Rich Sesame Sauce

• 2 unskinned, unboned whole chicken breasts, about 1 1/2 to 1 3/4 pounds
• 1 1/4 pounds fresh bean sprouts
• 2 cucumbers, peeled
• 2 red peppers (sweet green peppers may be substituted), cored, seeded and cut into thin strips, about two cups
• 2 cups shredded roast pork (purchased or homemade)
• 2 pounds fresh Chinese egg noodles
• 1 tablespoon corn, peanut or vegetable oil
• 1 1/2 teaspoons sesame oil
• 3 13 cups sesame sauce (see recipe)
• 1/2 cup chopped fresh coriander leaves

1. Bring enough water to the boil to cover the chicken breasts when added.
2. Cut the breasts in half and add them to the water.
3. When the water returns to the boil, cover and let simmer six minutes.
4. Remove from the heat and let stand 15 minutes.
5. Remove the chicken pieces and plunge them into a basin of water with ice cubes.
6. Let stand 15 minutes.
7. Remove the chicken and pat dry.
8. It is now ready to be used.
9. Or it may be wrapped closely in plastic wrap and refrigerated overnight.
10. You may also prepare the remaining ingredients and store them tightly covered in the refrigerator.
11. When ready to serve, blend the foods.
12. You may use the bean sprouts as they are purchased.
13. It is more refined, however, if you pull off the curlicues and seed portions of each.
14. There should be four cups plucked-over sprouts.
15. Put the sprouts in a mixing bowl.
16. Cut the cucumbers lengthwise into strips.
17. Cut the strips into spaghetti-like shreds.
18. There should be about four cups.
19. Add them to the mixing bowl.
20. Cut the peppers into thin strips and shred the pork.
21. Add them to the mixing bowl.
22. Remove and discard the skin and bones of the chicken breasts.
23. Shred the meat.
24. There should be about three cups.
25. Add this to the bowl.
26. Drop the noodles into a large quantity of boiling water.
27. Cook four minutes.
28. Drain well and rinse under cold water until chilled.
29. Drain once more.
30. Cut into shreds of manageable length and put the noodles into a second bowl.
31. Add the corn oil and sesame oil.
32. Chill.
33. Combine the noodles and the pork, chicken and vegetable mixture.
34. Add the sesame sauce and toss.
35. Add the coriander and blend.
36. Serve immediately.

chicken breasts, fresh bean sprouts, cucumbers, red peppers, shredded roast pork, fresh chinese egg noodles, corn, sesame oil, sesame sauce, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/10489 (may not work)