Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

[The Baltimore Sun; Sept 8, 1991]

Posted by Fred Peters.

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