For dressing, combine broth, soy sauce, vegetable oil, hoisin sauce, garlic, ginger, sesame oil, sugar, pepper flakes, salt and pepper in blender container. Blend for 1 to 2 minutes or until as smooth as desired. Makes about 12 tablespoons. Set aside. Shred the chicken into small bite-sized pieces. Transfer to a large serving bowl. Toss chicken with 2 tablespoon of the dressing. Prepare the plums, bok choy and green onions. Add to the salad bowl with the chicken. Add 2 to 3 tablespoons of the dressing; toss to coat. Bring a pot of water to a boil and cook the pasta al dente. Drain, rinse with cold water, and drain well. Add to the salad bowl. Toss to combine, adding a little dressing if needed to moisture. To serve: If desired, add the rest of the dressing just before serving or offer it as an extra. Transfer the pasta salad to large shallow bowls; sprinkle with sesame seed. Offer crisp low-fat chowmein noodles as an extra. [Per serving with all the dressing: Calories 483; Fat 14 (25%cff); Cholesterol 34mg; Sodium 472mg] *Recipe inspired by "Chicken Plum Salad" at http://cooking.phillynews.com/genuardis1110.html / tested 10/05/98(Mon) by Pat and Bob Hanneman (kitpath@earthlink.net") ==ORIG: "Chicken Plum Salad" REVIEW: The dressing was not as aromatic as expected, but the flavors were full and the after-taste pleasant. We changed the proportions: twice the pasta, half the chicken, half the greens. Recipe by: On-line Philladelphia: Cooking - Plums / Kitpath version Posted to EAT-LF Digest by Pat Hanneman on Oct 05, 1998,