1 (2 1/2 to 3 1/2 lb.) broiler-fryer chicken
Water
1 med. onion
1 tsp. ground ginger
4 oz. thin egg noodles
1 tbsp. Mazola corn oil
2 c. peeled, seeded julienne cucumbers
Peanut Butter Dressing

In a 5-quart saucepot or Dutch oven place chicken, water, onion and ginger; cover. Bring to a boil over medium heat. Reduce heat and simmer 45 to 60 minutes or until chicken is fork tender. Drain; discard onion. Cool chicken, bone, skin and shred. Cook noodles according to directions on package. Drain; toss with corn oil. On large platter arrange noodles. Top with chicken and cucumbers. Just before serving, toss with Peanut Butter Dressing. Makes 6 (1 cup) servings.

PEANUT BUTTER DRESSING:

In a small skillet heat 2 tablespoons Mazola corn oil and 1/2 teaspoon sesame seeds over low heat until lightly browned. Drain, reserve oil. In small bowl, stir together: 2 tbsp. Karo light corn syrup Reserved corn oil 1/2 c. water 1/4 c. white vinegar