Recipe - Chinese Chicken Noodle Salad

1 pound Spaghetti, broken into 2 to
3 inch pieces
2 tablespoon Sesame oil
3 To 4 cups cooked chicken,
cut into 1/2inch cubes
1 bn Green onions with tops,
cut or sliced up
1 md Cucumber, unpeeled, cut into
thin strips
4 ounce Sliced water chestnuts (1/2
of an 8ounce can)
1/3 cup Chopped fresh cilantro
1 cup Fresh bean sprouts, rinsed
One fourth pound Fresh snow peas, trimmed
1 small Red or yellow pepper, cut
into strips
DRESSING:
2 tablespoon Sesame oil
2 tablespoon Salad oil
3 tablespoon Chinese rice vinegar
One half teaspoon Hot chili oil
3 tablespoon Chopped fresh ginger
2 tablespoon Sugar
1/3 cup Dry sherry
1 teaspoon 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.

Makes 8 main dish servings.

[The Baltimore Sun; Sept 8, 1991]

Posted by Fred Peters.
Posted to MMRecipes Digest V4 #268 by pooh4jvn@ix.netcom.com on Oct 11,
1997