Chinese Chicken Noodle Salad
| Yield: | 8 Servings |
| Categories: | Salads, Poultry |
| 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 |
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