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RAINBOW NOODLE SALAD

1/2 lb. linguine, cooked until just tender, rinsed and drained,
1 teaspoon toasted sesame oil:
5 carrots, peeled and grated
2 English (seedless) cucumbers, peeled, halved lengthwise, seeded, shredded, and squeezed dry
2 cups bean sprouts, rinsed and drained 1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)
2 cups sliced cooked chicken (cut into thin strips)
1 1/2 tablespoons minced green onion
one recipe Chinese Peanut Dressing*

Arrange the cooked noodles in a large serving bowl. Arrange the vegetables in concentric circles over the noodles and then pile the cooked chicken in the center. Sprinkle the green onions on top. Serve at room temperature or chilled, with the Chinese peanut dressing. 

The spicy peanut dressing that coats the noodles is so good it can be used on almost any tossed salad. I always make a double batch of the dressing when ever I make this dish.