Asian salad with chicken and noodles

Tear the cooked chicken into strips the width of spaghetti. Refrigerate until ready to use.

Cook spaghetti in boiling water, stirring occasionally. They should become soft but firm to the touch. Cook for about 12 minutes. Then drain the water and rinse with cold water.

Transfer spaghetti to a mixing bowl, add the chicken, grated carrots, thinly sliced bell pepper, and thinly sliced green onions.

For the dressing, combine crushed garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha sauce, hoisin and sesame oil in a bowl.

Add the dressing to the spaghetti bowl and mix by hand until smooth.

Cover the surface of the salad with plastic wrap and refrigerate, stirring occasionally, for 2 to 12 hours, the longer the better.

Add chopped roasted and salted peanuts, chopped fresh basil, chopped fresh mint, and chopped cilantro to the salad.

Toss well, taste and adjust for seasoning.