Chinese Chicken Noodle Salad
chicken, chinese, pasta, salads
1 lb spaghetti, broken into 2 to 3 inch; pieces
2 tablespoon 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 s; trips
4 oz sliced water chestnuts (1/2 of an 8; -ounce can)
1/3 cup chopped fresh cilantro
1 cup fresh bean sprouts, rinsed
1/4 lb fresh snow peas, trimmed
1 small red or yellow pepper, cut into stri; ps
1 dressing:
2 tablespoon sesame oil
2 tablespoon salad oil
3 tablespoon chinese rice vinegar
1/2 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.
Yield: 8 servings