1 boneless, skinless whole chicken breast
5 oz. boiled or baked ham, sliced
1 bunch scallions, cut into 2″ lengths, then into julienne strips
1/2 c. chopped pecans
1 lb. angel hair pasta
1 1/2 c. vegetable oil
2 1/2 tbsp. oriental sesame oil
2 tbsp. sesame seeds
3 tbsp. ground coriander seeds
3/4 c. soy sauce
1 scant tsp. (or to taste) hot chili oil
Poach chicken, cool and cut into thin julienne strips.
Cut sliced ham into thin julienne strips. Combine the chicken, ham, scallions and pecans in a large mixing bowl. Add the pasta.
Heat the vegetable and sesame oils and sesame seeds in a small saucepan over medium heat just until the sesame seeds turn light brown. Remove from the heat.
Stir in the coriander and soy sauce. Stand back as you do this for the mixture will crackle and sizzle. Stir in the chili oil.
Pour the hot dressing over the noodles and toss to coat evenly. (It’s easiest if you use your hands.) Transfer the noodles to a serving bowl and refrigerate until cold, about 3 hours.