Marinade:
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 teaspoon sugar
Two large chicken breasts (about 1 pound total), skinned and boneless
2 ounces cellophane noodles

Dressing:
1 1/2 teaspoons wasabi powder
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/4 pound asparagus, blanched al dente and cut into 2-inch pieces
1 small cucumber, peeled, seeded, and cut into 2-inch batonnettes
2 cups cleaned spinach leaves
2 tablespoons thinly shaved green onions

Cooking Recipe:

Make the marinade: Combine the marinade ingredients, mix well, and place in a non-reactive dish. Place the chicken breast into the marinade, turning it over to make sure it's coated on both sides. Cover and refrigerate for 4 hours.

Drop the bean threads into the hot water. Stir and let sit for 10 minutes or until the noodles are "glassy" and soft. drain (the part where it exits) , run under cold water, and reserve. Make the dressing: In a small bowl, mix together the wasabi powder, and 1 tablespoon of water. Let sit 5 minutes. Add the rice wine vinegar, soy sauce, sugar, and sesame oil. Mix well. Thinly slice the chicken breast. Toss together the noodles, chicken, asparagus, cucumbers, and the dressing. Place a nest of spinach on a salad plate. Make a small amount of noodle salad in the center of the spinach. Garnish with green onions.