12 oz. thin oriental noodles
2 chicken breasts
1 piece ginger
1 c. cooked bean sprouts
1 c. shredded cucumber
1 c. shredded carrot
1 green onion

SAUCE:

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

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 pan of cold water and cook over high heat until water boils. Add ginger, green onion. Cook over medium heat for 20 minutes. Remove and drain. Shred meat into thin strips.

Cover bottom of large platter with the noodles. Arrange chicken meat, bean sprouts, cucumber and carrots attractively on noodles. Refrigerate 3 to 4 hours. To serve, pour sauce over and toss with chop sticks.