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Directions One per line	1-2 lbs boneless, skinless chicken breasts 2 cups chicken stock or canned broth 1 small onion quartered 1/2 stalk celery sliced thinly 1 bay leaf parsely stems 1 lb thin Chinese egg noodles or spaghetti 3-4 quarts water 2 T oil 1/3 cup mayonnaise 1/4 cup sesame oil 2-3 T hot pepper oil 2 T minced garlic 1/4 cup soy sauce 1/2 cup chopped green onions with some tops 1/2 cup sweet red bell pepper chopped 1/2 cup chopped pecans or walnuts 1 T sesame seeds 1/4 cup chopped cilantro fresh ground pepper to taste 1 cup grated carrots 1 lb snow peas Combine the chicken, stock or broth, onion, celery, bayleaf and parsley. Bring the stock to simmer and poach chicken over moderatey low heat for five minutes. Let the chicken cool in the stock, then shred it. In a large pan, bring the water to boil with the 1 T oil. Add the noodles and cook them until they are al dente. Drain and rinse under cold running water and drain them well. While the noodles are cooking, Bring two quarts of water to boil. Drop in the cleaned and stemmed snow peas only until the water boils again. Drain immediately and rince with ice water. Drain well. In large serving bowl, toss the slightly warm noodles with mayonnaise. Combine the remaining oil , sesame oil, hot pepper oil, minced garlic and soy sauce. Pour onto the pasta and toss well. Combine the remaining ingredients with the pasta and toss well. Serve at room temperature. Can be refrigerated and served within the next few days. This takes a while to make but is so worth it!!!
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