Szechuan Pasta Chicken Salad - serve 10

1 lbs thin noodles
3/4 cup soy sauce
1/4 cup peanut oil
2 cup mayonnaise
1 tbsp Dijon mustard
1/4 cup oriental-style sesame oil
2 whole boneless, skinless chicken breasts
6 green onions, thinly sliced
2 carrots, peeled and coarsely chopped
1 red sweet pepper, chopped
1 (8-oz.) can sliced bamboo shoots, drained
1 (6-oz.) jar mini corn on the cob, drained and thinly sliced
1/2 cup chopped, fresh cilantro
1/2 lbs fresh snow peas
Lightly toasted sesame seeds
Szechuan chili oil

Poach and cool chicken breasts. Cut into bite-sized pieces and reserve.
Cook noodles. Drain and toss into a large bowl with ½ cup soy sauce, then peanut oil.
Cool to room temperature, occassionally stirring the noodles to coat thoroughly.
Combine mayonnaise with mustard, sesame oil and the remaining ¼ cup soy sauce and chili oil to taste. Refrigerate until ready to use.
Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferable overnight.
Just before serving add julienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry.
Garnish with sesame seeds. Serves 10 to 12 as a salad.