Sesame Noodle Salad

8 oz thin egg noodles, in 2-inch length, cooked
4 T soy sauce
3 T sesame oil
1 lemon juice and zest
1 T minced ginger
2 cloves garlic, minced
1 T sugar
8 oz cooked chicken, bite size pieces (optional)
1 jalapeno pepper, finely chopped
1 carrot, grated
8 oz broccoli or alfalfa sprouts
1 zuchinni, julienned
1 bunch chives or spring onions, in julienned, 2-inch pieces
2 T sesame seeds, toasted

Mix together the soy sauce, sesame oil, lemon juice and zest, ginger, garlic, and sugar to make a dressing. Set aside.

Cook the noodles according to package instructions. Drain and rinse under cold water until the noodles are cold.

In a large bowl toss together the noodles, vegetables, and chicken. Add the dressing and the sesame seeds, and toss until mixed. Refrigerate for a couple of hours before serving.

This salad serves a bunch a people, it tastes good, and it's easy to fix. This is a good one for a hot summer day.