Chinese chicken noodle salad

8 servings

Ingredients

Quantity Ingredient
1 pounds Spaghetti, broken into 2 to 3 inch pieces
2 tablespoons Sesame oil
3 To 4 cups cooked chicken, cut into 1/2-inch cubes
1 bunch Green onions with tops, sliced
1 medium Cucumber, unpeeled, cut into thin strips
4 ounces Sliced water chestnuts (1/2 of an 8-ounce can)
⅓ cup Chopped fresh cilantro
1 cup Fresh bean sprouts, rinsed
¼ pounds Fresh snow peas, trimmed
1 small Red or yellow pepper, cut into strips
DRESSING:
2 tablespoons Sesame oil
2 tablespoons Salad oil
3 tablespoons Chinese rice vinegar
½ teaspoon Hot chili oil
3 tablespoons Chopped fresh ginger
2 tablespoons Sugar
⅓ cup Dry sherry
1 teaspoon Salt

Directions

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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