Oriental Noodle and Chicken Salad with Creamy Peanut Sauce

IF USING CHICKEN BREASTS In a sauce pan combine the chicken, chicken stock, onion, celery, bay leaf, parsley, and peppercorns. Bring to a simmer, and poach chicken over moderately low for 5 minutes or until done. Let chicken cool in stock, then shred it. Strain stock into another pan and reduce over moderately high heat to about 1/3 cup. Reserve reduction for making peanut sauce. SEE CREAMY PEANUT SAUCE RECIPE IF USING COSTCO GRILLED CHICKEN STRIPS Use one 2 pound package and cut large pieces into bite sized. Set aside. Bring water to boil in large pasta pot add 1 tablespoon peanut oil and cook noodles per directions until al dente. Rinse noodles and drain well. Toss noodles with remaining peanut oil and sesame oil and set aside. VEGETABLE PREP After veggies are prepared, boil water in large pot to blanch veggies ( not cucumber and corn) and then cool in ice water to stop cooking. You can use the pasta water or a fresh pot. Carrots 3 minutes, Snow Peas 2-3 minutes, approximate times depending on thickness. Taste to test for crisp tender. ( or to your taste). Place the blanched veggies in ice water and when cold reserve separately. The bean sprouts should be blanched for 10-15 seconds and then refreshed under cold running water. The baby corn can be halved lengthwise if you like and set aside. TO SERVE Toss noodles with chicken and place in center of large platter with space around the edge for the veggies. You may not need all of the noodles or chicken depending on the size of your platter. You can add more later. Place one cup of each veggie on opposite sides of the platter and continue until all veggies are distributed around the platter. You can top with a little peanut sauce if you like and serve the rest on the side. Garnish with the scallions. Serve at or near room temperature.