Chicken Mein And Vegetables In Creamy Szechuan Dressing - cooking recipe

Ingredients

1 lb. thin mein (Chinese noodles)
3/4 c. soy sauce
1/4 c. peanut oil
2 c. mayonnaise
1 Tbsp. Dijon mustard
1/4 c. sesame oil
Szechuan chili oil (this is very hot)
2 whole chicken breasts
6 green onions, thinly sliced
2 carrots, peeled and coarsely chopped
8 oz. can bamboo shoots, drained and sliced
1 jar miniature corn-on-the-cob, drained and thickly sliced
1/2 c. chopped fresh coriander (cilantro, Italian parsley)
1 large sweet red pepper, julienned
1/2 lb. fresh snow peas, julienned, blanched until tender, cooled in ice water and drained
fresh coriander (cilantro) for garnish
lightly toasted sesame seed for garnish

Preparation

Skin, bone and halve chicken breasts (or use boneless).
Poach and cool.
Cut into bite size pieces and reserve.
Cook noodles in 4 quarts boiling water until very al dente.
Drain and toss in large bowl with 1/2 cup soy sauce, then peanut oil.
Cool to room temperature, stirring occasionally, to coat thoroughly.