Title: Chinese chicken noodle salad
 Categories: Salads, Poultry
      Yield: 8 Servings
 
      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
 
  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.