This is a large recipe so you may want to cut in half for a smaller group. This salad can be made ahead, stored in the refrigerator and served at room temperature. Don't be afraid to adjust the degree of hotness to your taste. These noodles can take a lot of heat and tend to absorb and dilute some of the spiciness. This salad is best made and stored overnight in the refrigerator so that the flavors blend.
·½ cup peanut oil
·¾ cup soy sauce
·1 pound Chinese mein noodles (I use about 8 packs of Oriental ramen noodles. I break them into small
pieces before boiling which makes for easier mixing and eating.)
·¼ cup House of Tsang Hot Chili Sesame Oil (I've found this in Chinese food section at Pick 'n' Save
·1 heaping tablespoon of dijon mustard
·2-2 ½ cups mayonnaise
·2 whole chicken breasts or 4 halves cut into small pieces
·2 sweet red peppers, slivered or chopped
·8 green onions chopped
·4 carrots chopped
·½ to 1 pound pea pods
·1 can baby corn on the cob
·1 bunch fresh cilantro (I don't like cilantro so I skip this altogether)
·Sesame seeds for garnish (optional)
Cook mein noodles in 4 quarts boiling water 3-4 minutes or until very al dente. Drain. Place in large bowl and mix with peanut oil and ½ cup soy sauce. Set aside.
Simmer skinned chicken breasts in boiling water until cooked. Take meat off bones and cut into bite-size pieces. Mix with noodles.
Cut up carrots, green onions, red pepper, corn on cob. Mix with chicken and noodles. If you use frozen pea pods, you can mix them with rest of ingredients now. You don't have to cook or thaw them. If using fresh pea pods, blanch them first for a minute or two and add to salad. Wash and chop cilantro. Mix with salad.
In smaller bowl:
Mix mayonnaise with mustard, soy sauce (1/4 cup) and chili sesame oil. Mix this dressing with rest of ingredients in larger bowl. You may want to add gradually in case you don't need all of it.
Garnish if desired with whole ears of baby corn, pea pods and cilantro. Store in refrigerator. Serve at room temperature.