1 lb. angel hair pasta, cooked
1/2 c. + 3 tbsp. soy sauce
1/4 c. peanut oil
1 1/2 c. mayonnaise
3/4 tbsp. Dijon mustard
3 tbsp. sesame oil
2 whole chicken breasts, cooked and cut in pieces
6 green onions, thinly sliced
2 carrots, coarsely chopped
1 red sweet pepper, coarsely chopped
1 can (8 oz.) sliced water chestnuts
1/2 c. chopped fresh cilantro
1/2 lb. fresh snow peas

Toss noodles in a large bowl with 1/2 cup soy sauce, then peanut oil. Cool to room temperature, occasionally stirring to coat thoroughly.

Combine mayonnaise with mustard, sesame oil and the remaining 3 tablespoons soy sauce. Refrigerate until ready to use. Add chicken, green onions, carrots, sweet pepper, water chestnuts and cilantro to noodles. Mix gently, but thoroughly with hands. Add the reserved mayonnaise mixture and blend well.

Cover and refrigerate until ready to use, preferably overnight. About 30 minutes before serving time, cut snow peas into julienne, blanch in boiling water until crisp and cool in ice water. Add to noodle mixture.