1 lb. thin mein (cantonese noodles)
3/4 c. soy sauce
1/4 c. peanut oil
2 c. mayonnaise
1 tbsp. Dijon mustard
1/4 c. Oriental style sesame oil
Szechuan chili oil or Mongolian fire oil
2 whole chicken breasts
6 green onions, thinly sliced
2 carrots, peeled and coarsely chopped
1 sweet red pepper, coarsely chopped
1 can (8 oz.) sliced bamboo shoots, drained
1 jar or can (6 oz.) miniature corn on the cob, drained and thickly sliced
1/2 c. chopped fresh coriander (cilantro)
1/2 lb. fresh snow peas, trimmed, cut into julienne slices, and blanched until tender crisp, then cooled in ice water and drained
Fresh coriander sprigs for garnish
Lightly toasted sesame seeds for garnish

Skin, bone, and halve chicken breasts. Poach and cool. Cut into bite size pieces. Cook noodles in 4 quart boiling water until very al dente (3 to 4 minutes). Drain and toss in very large bowl with 1/2 cup soy sauce and peanut oil. Cool to room temperature, stirring occasionally to coat noodles thoroughly.

Combine mayonnaise with mustard, sesame oil, remaining 1/4 cup soy sauce, and chili oil to taste. Refrigerate until ready to use.

Add chicken, green onions, carrots, sweet pepper, bamboo shoots, miniature corn, and chopped coriander to noodles. Mix gently but thoroughly with hands. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferably overnight.

About 30 minutes before serving remove noodle mixture from refrigerator and toss in snow peas adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with coriander sprigs and sesame seeds. Pass additional soy sauce and chili oil at table. Serves 6 as main course; 10 to 12 as salad course.