Recipe for Chinese Chicken Noodle Salad

1.00	lb	Spaghetti, broken into 2 to
		-3 inch pieces
2.00	tb	Sesame oil
3.00		To 4 cups cooked chicken,
		-cut into 1/2-inch cubes
1.00	bn	Green onions with tops,
		-sliced
1.00	md	Cucumber, unpeeled, cut into
		-thin strips
4.00	oz	Sliced water chestnuts (1/2
		-of an 8-ounce can)
0.33	c	Chopped fresh cilantro
1.00	c	Fresh bean sprouts, rinsed
0.25	lb	Fresh snow peas, trimmed
1.00	sm	Red or yellow pepper, cut
		-into strips
		DRESSING:
2.00	tb	Sesame oil
2.00	tb	Salad oil
3.00	tb	Chinese rice vinegar
0.50	ts	Hot chili oil
3.00	tb	Chopped fresh ginger
2.00	tb	Sugar
0.33	c	Dry sherry
1.00	ts	Salt

Instructions:
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.

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