Asian Chicken Salad

Note: Dressing should chill 1 hour before serving, so you may want to make the dressing first.

Salad ingredients:

1 lb. linguini
1 1/2 - 2 lbs. cooked chicken or pork, cut in bite size pieces or thin sliced strips
3/4 - 1 cup frozen peas
1 - 2 large carrots, julienned
1 red bell pepper, seeded and sliced or chopped
3 or 4 green onions, sliced on diagonal (use whole onion)
1 tsp. minced garlic.

Bring water to boil in large pot. Add lots of salt to boiling water; cook linguini to al dente (check at 6 minutes); drain, rinse with cold water; put back in pot and add a little e.v.o.o. to keep it from sticking to itself.

While water is heating for linguini, cut up the meat and prepare the fresh vegetables.
Add meat, frozen peas, cut up vegetables and minced garlic to linguini; toss, cover and chill until ready to serve. Add dressing just before serving.

Dressing:
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup rice vinegar
few drops Mongolian Fire Oil, Tobasco, or Ceyenne (to taste)
1 Tbsp. brown sugar
Toasted sesame seeds (opt.)

Mix to emulsify. Chill 1 hour. Add to salad just before serving and toss to mix through. This is good the next day, too.