Chinese Chicken Noodle Salad Recipe
Ingredients:
- 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
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 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.