4 chicken breast cooked and torn in pieces
3/4 cup soy sauce, divided
1/4 cup roasted peanut oil
2 c mayo
1 T dijon mustard
1/4 c sesame oil
1 lb thin spaghetti
1 T red pepper flakes
6 green onions, chopped
4 carrots, diced
3 stalks of celery, diced
Cook spaghetti, drain and toss in bowl with 1/2 c soy sauce and then 1/4c roasted peanut oil- must be soy first. Cool and refrigerate till cold. Combine mayo, mustard, sesame oil, 1/4 cup soy sauce and 1 T red pepper flakes. Add chicken, green onions, carrots and celery to spaghetti. Mix in mayo mixture and refrigerate overnight. If noodle mixture seems dry, add peanut oil. Top with sesame seeds before serving.
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