1 lb Spaghetti, broken into 2 to
-3 inch pieces
2 tb Sesame oil
3 To 4 cups cooked chicken,
-cut into 1/2-inch cubes
1 bn Green onions with tops,
-sliced
1 md Cucumber, unpeeled, cut into
-thin strips
4 oz Sliced water chestnuts (1/2
-of an 8-ounce can)
1/3 c Chopped fresh cilantro
1 c Fresh bean sprouts, rinsed
1/4 lb Fresh snow peas, trimmed
1 sm Red or yellow pepper, cut
-into strips
DRESSING:
2 tb Sesame oil
2 tb Salad oil
3 tb Chinese rice vinegar
1/2 ts Hot chili oil
3 tb Chopped fresh ginger
2 tb Sugar
1/3 c Dry sherry
1 ts Salt
Cook the spaghetti in a large pot of boiling water
according to the package directions. Pour into a
colander, drain and rinse under cold running water,
separating the strands while rinsing. Drain well,
place in a large bowl and toss with 2 tablespoons of
sesame oil. Stir in the remaining ingredients.
To make the dressing, whisk all of the dressing
ingredients in a small bowl. Pour over the pasta
salad and toss well. Cover and refrigerate for
several hours to blend the flavors. Bring to room
temperature before serving.
