1/2 lb. Chinese egg noodles, broken into 3" lengths
2 qt. water
1 cucumber, peeled & slivered
1 rib celery, slivered
1/2 c. ham, cooked & slivered
1 sm. can water chestnuts, sliced

SAUCE:

1 green onion, minced
2 cloves garlic, minced
2 tbsp. soy sauce
1/2-1 tsp. crushed red pepper (to taste)
1 carrot, slivered
1 chicken breast, cooked & shredded
1/3 c. sugar
1/4 c. white vinegar
2 tbsp. sesame oil (optional)

Cook noodles in 2 quart water until done. Rinse in cold water and drain well. Toss together noodles, cucumber, celery, carrot, chicken, ham and water chestnuts. Mix together sauce ingredients until well blended and sugar is dissolved. Just before serving, pour sauce over salad and toss lightly. Serves 8.