Ingredients
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
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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 servings.
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