Chinese Chicken Noodle Salad

Recipe Ingredients

1 lb	454g / 16oz	Spaghetti - broken into 2 to
		- 3 inch pieces
2 tablespoons	30ml	Sesame oil
3 cups	187g / 6.6oz	Cooked chicken - 1/2" cubes
1		Green onions with tops - sliced
1		Cucumber - unpeeled, cut into (medium)
		Strips
4 oz	113g	Sliced water chestnuts
1/3 cup	5.3g / 0.2oz	Chopped fresh cilantro
1 cup	160g / 5.6oz	Fresh bean sprouts - rinsed
1/4 lb	113g / 4oz	Fresh snow peas - trimmed
1 lb	454g / 16oz	Red or yellow pepper - cut into strips (small)
		Dressing
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Salad oil
3 tablespoons	45ml	Chinese rice vinegar
1/2 teaspoon	2.5ml	Hot chili oil
3 tablespoons	45ml	Chopped fresh ginger
2 tablespoons	30ml	Sugar
1/3 cup	78ml	Dry sherry
1 teaspoon	5ml	Salt

Recipe 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.

Source:
Amy Lampert

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