FOR THE SALAD
3 3/4 ounces packaged mung bean noodles
2 to 3 bok choy, halved, cored, rinsed and spun dry
2 medium carrots (or 1 large carrot), peeled and trimmed, then shaved into ribbons with a vegetable peeler
4 scallions (white and green parts), trimmed and thinly sliced (about 1/2 cup)
1 teaspoon salt, or more to taste
2 tablespoons freshly squeezed lime juice (from 1 to 2 limes), or more to taste
1 tablespoon sugar
1 1/2 teaspoons fish sauce, or more to taste
1 to 3 Thai chili peppers, thinly sliced
1/2 cup chopped cilantro leaves, plus more for garnish
FOR THE CHICKEN
3 cups shredded or diced store-bought rotisserie chicken
1/4 cup hoisin sauce
2 teaspoons toasted sesame oil
1 teaspoon sesame seeds
For the salad: Fill a large bowl with 4 cups of very hot water. Add the noodles and let them sit for 10 to 15 minutes or until they become tender. Drain them and rinse under cold running water to cool them to room temperature. Let them drain in a colander.
Meanwhile, thinly slice the bok choy to yield 4 cups and transfer it to a large bowl. Add the carrots, scallions and 1 teaspoon of salt; stir to combine. Let the mixture sit for 10 minutes or until the vegetables start to wilt.
Combine the lime juice, sugar, fish sauce and chilies to taste in a small bowl, whisking until the sugar has dissolved. Add the mixture to the vegetables along with the noodles and cilantro. Toss to combine, then let the salad sit for several minutes to marinate. Toss again; taste, and add lime juice, fish sauce or salt as needed.
For the chicken: Place the chicken in a large bowl.
Combine the hoisin sauce, oil and sesame seeds in a small bowl. Add a couple tablespoons of cold water and whisk to combine. If the mixture does not thin to a pourable consistency, whisk in a little more water. Add to the chicken and toss to combine.
To serve, divide the salad mixture among individual plates, top equally with the chicken, and sprinkle with cilantro for a garnish.