1 pkg. Yakisoba Noodles (2lbs)

2 bunch green onions Thin (ore) sliced

2 medium carrots Thin (ore) sliced

2 red bell peppers Thin (ore) sliced

1 bunch cilantro

4 c sliced grapes red or green

1 bunch celery Thin (ore) sliced

4 tablespoons toasted sesame seeds

1/4 pound snow peas

3/4 cup soy sauce

2 tablespoons Szechwan hot oil

1/4 cup sesame oil

1 tablespoon Dijon mustard

8 cloves garlic

1/4 cup jalapeno peppers

2 Red onion -- thinly sliced

Add: coarse black pepper , minced gingerroot and salt

Method:
Blanch Yakisoba Noodles then soak in soy sauce let stand for about 30 minutes drain if soy hasn't desiccated add sesame oil . Add all other ingredients gently toss
Variations:
cabbage, bok Choy tops, sweet rice wine bean paste -- to taste, spaghetti -- or Chinese Noodles

12 chicken breasts without skin

3/4 cup vegetable oil

1 Tbs chili powder

3 Tbs garlic -- crushed

2 Tbs onion oil

2 Tbs basil fresh

2 Tbs thyme fresh

Tabasco sauce to taste

2 teaspoons crushed red pepper

2 teaspoons cumin

2 teaspoons coriander

2 Tbs ginger minced

2 Tbs cracked black pepper

1 teaspoon cinnamon

1 teaspoon ground cloves 1 teaspoon allspice 1 teaspoon cayenne

1 teaspoon salt 1/4 cup molasses 1 onion -- diced minced

1 green pepper -- diced minced

Method:
Pound chicken to tenderize or filet. Mix onion, green pepper, oil, molasses and seasonings in bowl with chicken. Cover and refrigerate for four hours or overnight. Grill until just done. Do not overcook.
Accompany with salsa, red chili sauce, pineapple-jicama relish.
NOTES: Serve with Pineapple-Chipotle Salsa