Instructions: Cook noodles al dente, as directed on package. Poach chicken breasts and slice into 1/4-inch strips. Steam asparagus lightly, until tender-crisp. Chill all ingredients.

In saute pan, heat sesame seeds until golden. Set aside.

When ready to assemble, set aside a few spears of asparagus and half of sliced scallions for garnish. Cut remaining asparagus in 1/2-inch diagonal pieces. In salad bowl, combine chilled noodles, chicken, sliced asparagus, carrots, 1/4 cup scallions and Sesame Dressing. Garnish with reserved asparagus spears and 1/4 cup scallions. Sprinkle with toasted sesame seeds.

To make Sesame Dressing: Combine tamari and 1/2 cup water. Add sherry, oil and vinegar. Mix in 1/2 cup scallions, ginger, sugar and garlic. Toss with salad mixture.

Makes 6-8 servings.

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