Recipe(tried): Another Oriental Chicken Salad (using Ramen noodles)

I took several recipes, added some of this, left out some of that and came up with this recipe. Everyone liked it just fine. Next time I will make some of it ahead so it will be colder.

ANOTHER ORIENTAL CHICKEN SALAD

3 packages (3 oz each) Oriental flavor instant ramen noodles
4 cups boiling water
1 pound cooked, sliced chicken
1 cup shredded carrots
1 cup snow peas
1 cup bean sprouts
1/2 cup sliced green onions
1 (8 oz) can sliced water chestnuts, drained
6 to 8 cups torn lettuce leaves
1 recipe peanut sauce (recipe follows)
Dry roasted peanuts, chopped (optional, for garnish)
Fresh cilantro, chopped (optional, for garnish)

TO PREPARE THE NOODLES:
Cook noodles in 4 cups boiling water for 3 minutes. Add spice packets; set aside 5 minutes to absorb flavors. Drain well. Refrigerate until ready to assemble the salad.

WHEN READY TO SERVE:
Toss together the prepared noodles, chicken, carrots, snow peas, bean sprouts, green onion and water chestnuts.

Divide lettuce on serving plates. Top with noodle mixture and drizzle with peanut sauce. Garnish with peanuts and cilantro, if desired.

PEANUT SAUCE

2/3 cup chicken broth
1/4 cup creamy peanut butter
2 tbsp. soy sauce
2 tsp. lime juice
1 tsp. ground coriander
1 tbsp. vegetable oil or sesame oil
1/2 tsp. hot pepper sauce, or to taste
1/2 tsp. sugar

Whisk all ingredients for the Peanut Sauce together in a small saucepan. Bring to a boil, whisking until well combined. Reduce heat to simmer. Simmer, uncovered, 5 minutes or until slightly thickened. Cover and store in refrigerator up to 2 days.

Makes 6 servings