Chinese Chicken Noodle Salad
Serves:
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
Method:
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.