Chinese Chicken Salad

1 lb. boneless, skinless chicken breasts, rotisserie, grilled or broiled and torn

    into bite size shreds (or try this with shrimp)

1/2 lb. snow peas or sugar snaps, trimmed and steamed for 2 minutes

1/2 lb. broccoli florets, steamed for 5 minutes

1 small zucchini, julienned (do not peel)

1 sweet red pepper, cored, seeded, and julienned (or 1/2 red, 1/2 yellow)

2 scallions, cut in 2 inch pieces and slivered lengthwise

1 Tbsp. toasted sesame seeds

1/2  package cellophane noodles

Romaine or other salad greens

 

Dressing

1/3 cup rice vinegar

4 tsp. oriental sesame oil

2 1/2 Tbsp. sugar

1 1/2 Tbsp. lite soy sauce

1 tsp. grated ginger root

2 tsp. oriental chili oil, Sriracha or dash of  cayenne pepper,  to taste

Place washed and torn greens in a salad bowl or large plate.  Mix dressing, heat in microwave to dissolve sugar, and then cool.  Break or cut noodles in 2 to 3 inch pieces.  Soak in boiling water for 15 minutes until soft.  Drain noodles.  Combine noodles with remaining ingredients except sesame seed.  Stir in dressing and pile on top of greens.  Sprinkle with sesame seeds.  Note: To toast sesame seeds, spread in baking pan and bake at 300 degrees until golden, stirring frequently (about 5 minutes, watch carefully) or toast in dry frying pan over medium heat, stirring constantly.