To make the Creamy Sesame Dressing, in a bowl,
combine all of the dressing ingredients and whisk to blend well.
Cover and refrigerate until needed; whisk again just before using
if necessary.
In a large pot, bring 4 quarts water to a rapid boil over high
heat, then stir in the salt. Drop in the noodles or pasta and cook.
Stirring frequently, until tender but still very firm to the bite.
Drain and rinse in cold water, then drain again. Place in a large
bowl and toss with the soy sauce and peanut oil. Set aside to cool
to room temperature, stirring occasionally to keep the noodles
from sticking together.
Meanwhile, quickly rinse the chicken breasts under cold running
water and transfer to a large saucepan. Add just enough cold water
to cover the chicken. Place over medium heat and bring to a boil,
then immediately reduce the heat so that the water barely ripples.
Simmer until the meat is opaque throughout, just beyond the pink
stage, about 12 minutes. Using a slotted utensil, remove the chicken
to a plate. Let cool to room temperature.
Cut the chicken into bite-sized pieces and add to the cooled noodles.
Add the carrot, sweet pepper, green onion, bamboo shoots, corn,
and chopped cilantro and mix gently yet thoroughly. Add the reserved
dressing and blend well. Cover and refrigerate for several hours
for the flavors to blend or for up to overnight.
