---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE CHICKEN NOODLE SALAD
Categories: Salads, Chicken
     Yield: 8 servings

     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.

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