-
1
Whisk together ingredients for dressing and set aside.
-
2
If almonds and sesame seeds aren't toasted, toast them separately (2 different times) in a small dry skillet, just till they start to turn golden, but do not burn; set aside and allow to cool.
-
3
Simmer chicken breasts with ginger and 2/3 of the scallions in a stockpot, covered with water until thoroughly cooked, 25-30 minutes.
-
4
Drain chicken and cool; cut into chunks.
-
5
In a large salad bowl, toss together the noodles, chicken, snow peas, water chestnuts, last scallion, and the red bell pepper.
-
6
Mix with the dressing, and chill, refrigerated, for 12 hours or overnight.
-
7
Sprinkle with almonds and sesame seeds before serving.
