Sesame Chicken and Noodle Salad

4 boneless, skinless chicken breasts,
cooled, poached and cubed or shredded, as
preferred (or use leftover cooked chicken
meat of your choice)
1 cup rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon hot sauce (more or less, to
taste - this amount is pretty zippy)
8 ounces angel hair pasta or thin spaghetti
(use whole wheat to improve nutrition)
2 teaspoons vegetable oil
2 carrots, peeled and grated
1 cucumber, thinly sliced
1 cup bean sprouts
2 green onions, thinly sliced
1/4 cup fresh cilantro, chopped (optional)
1/2 cup chopped peanuts

In a small bowl, combine vinegar, soy sauce, sugar, sesame oil and hot sauce; whisk well.

Meanwhile, cook pasta according to package directions; drain. Toss with 2 teaspoons of vegetable oil and set aside (or, dress with dressing and omit the extra oil).

Divide pasta among serving bowls and top with carrots, cucumber, bean sprouts, green onions and peanuts. Pour on remaining dressing and toss to coat; add chicken and serve.

Servings: 4 (at least)