Chinese chicken noodle salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spaghetti, broken into 2 to 3 inch pieces |
| 2 | tablespoons | Sesame oil |
| 3 | To 4 cups cooked chicken, cut into 1/2-inch cubes | |
| 1 | bunch | Green onions with tops, sliced |
| 1 | medium | Cucumber, unpeeled, cut into thin strips |
| 4 | ounces | Sliced water chestnuts (1/2 of an 8-ounce can) |
| ⅓ | cup | Chopped fresh cilantro |
| 1 | cup | Fresh bean sprouts, rinsed |
| ¼ | pounds | Fresh snow peas, trimmed |
| 1 | small | Red or yellow pepper, cut into strips |
| DRESSING: | ||
| 2 | tablespoons | Sesame oil |
| 2 | tablespoons | Salad oil |
| 3 | tablespoons | Chinese rice vinegar |
| ½ | teaspoon | Hot chili oil |
| 3 | tablespoons | Chopped fresh ginger |
| 2 | tablespoons | Sugar |
| ⅓ | cup | Dry sherry |
| 1 | teaspoon | Salt |
Directions
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.