12 oz. thin egg noodles or thin spaghetti
2 half chicken breasts
1 piece ginger
1 c. cooked bean sprouts
1 c. shredded cucumber
1 tbsp. dry sherry
1 green onion
1 c. shredded carrot

SAUCE:

7 tbsp. soy sauce
2 tbsp. vinegar
3 tbsp. hot sauce
1/2 tsp. chopped fresh ginger
1 tbsp. dry mustard mixed with 1 tbsp. warm water
1 tbsp. chopped garlic
2 tbsp. sugar
2 tbsp. chopped green onion
2 tbsp. sesame oil

Hot sauce is like Tabasco sauce. I use 1 or more tablespoons but use whatever you can tolerate. 1 tablespoon makes it mildly hot.

Cook noodles in 10 cups boiling water for 5 minutes, drain. Sprinkle with 2 tablespoons sesame oil and mix well. Set aside to cool.

Boil fresh bean sprouts about 1 minute. Remove, drain and soak in ice water. Drain. If using canned bean sprouts, just rinse and drain.

Place chicken breasts in a deep pan of cold water and cook over high heat until water boils. Add sherry, ginger, green onion. Turn heat to medium low and cook 20 minutes. Remove and drain. Shred the meat into thin strips.

Cover the bottom of a large platter with the noodles. Arrange the chicken meat, bean sprouts, cucumber and carrots attractively on the noodles. Refrigerate 3-4 hours.

To serve, pour sauce over and toss with chop sticks. Serves 6 to 8.