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| 1/2 x ca. 450 g | Thin noodles, such as linguine, cooked until just tender, rinsed under cold water, drained, and tossed with 1 teaspoon toasted sesame oil |
| 5 | Carrots, peeled and grated |
| 2 | English (seedless) cucumbers, peeled, halved lengthwise, seeded, shredded, and squeezed dry |
| 2 Tasse | Bean sprouts rinsed, drained |
| 1 | Red bell pepper, cored, seeded, and cut into thin strings (about 1 cup) |
| 2 Tasse | Sliced cooked chicken (cut into thin strips) |
| 1 1/2 Esslöffel | Minced scallion greens |
| | Chinese Peanut Dressing |
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Arrange the noodles in a large serving bowl.
Arrange the vegetables in concentric circles over the noodles and then pile the chicken in the center. Sprinkle the scallions on top.
Serve at room temperature or chilled, with the Chinese Peanut Dressing.
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