Chinese
Chicken
Noodle
Salad
-
serve
8
1
lb
spaghetti,
broken
into
2
to
3
inch
pieces
2
tbsp
sesame
oil
3
to
4
cups
cooked
chicken
cut
into
½-inch
cubes
1
bunch
green
onions
with
tops
sliced
1
med
cucumber,
unpeeled,
cut
into
thin
strips
4
oz
sliced
water
chestnuts
(½
of
an
8-ounce
can)
1/3
cup
chopped
fresh
cilantro
1
cup
fresh
bean
sprouts,
rinsed
1/4
lbs
fresh
snow
peas,
trimmed
1
small
red
or
yellow
pepper,
cut
into
strips
Dressing:
2
tbsp
sesame
oil
2
tbsp
salad
oil
3
tbsp
chinese
rice
vinegar
1/2
tsp
hot
chili
oil
3
tbsp
chopped
fresh
ginger
2
tbsp
sugar
1/3
cup
dry
sherry
1
tsp
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
tbsp
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.
Submitted By (Miki)
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