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CHINESE CHICKEN NOODLE SALAD

Category:    Salads, Chicken
Yield: 8 servings
 
      1 lb Spaghetti, broken into 2 to       1/4 lb Fresh snow peas, trimmed
           -3 inch pieces                      1 sm Red or yellow pepper, cut
      2 tb Sesame oil                               -into strips
      3    To 4 cups cooked chicken,                DRESSING:
           -cut into 1/2-inch cubes            2 tb Sesame oil
      1 bn Green onions with tops,             2 tb Salad oil
           -sliced                             3 tb Chinese rice vinegar
      1 md Cucumber, unpeeled, cut into      1/2 ts Hot chili oil
           -thin strips                        3 tb Chopped fresh ginger
      4 oz Sliced water chestnuts (1/2         2 tb Sugar
           -of an 8-ounce can)               1/3 c  Dry sherry
    1/3 c  Chopped fresh cilantro              1 ts Salt
      1 c  Fresh bean sprouts, rinsed     
 
  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.


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